Ricotta Balls

These soft Ricotta Balls are deliciously cheesy, and when immersed in flavorful tomato sauce, they create the ultimate comfort meal. The ingredients are simple yet genuine, and with their rich flavors, they are the emblem of authentic Italian cuisine. This vegetarian recipe has nothing to envy from classic meatballs and could even win over the more skeptical. Additionally, this meal is a fantastic option for the little ones, both in terms of taste and preparation, which turns out to be a lot of fun.

I remember my Italian grandmother, “Nonna”, preparing a full pot of meatballs, which were never enough because once you started eating them, you couldn’t stop. As a kid, I would help her for hours, never missing a single step of the preparation. This is how I learned the little secrets to making soft and delicious meatballs. However, I’ve been vegetarian for almost ten years, so like with other family recipes, I had to find an alternative to her cooking. That’s when I discovered these traditional Ricotta Balls, a staple in Italian cuisine, and just as mouthwatering.

These Ricotta Balls, or “polpette di ricotta” in Italian, originate from the southern regions as Sicily and Calabria. Ricotta is a cheese made from whey and is a staple in many Italian recipes, particularly in rural areas where dairy farming is common.

You can store these Ricotta Balls in the refrigerator for up to 2 days before cooking. To do this, place them on a tray lined with parchment paper and cover them with plastic wrap. Once cooked, transfer them to an airtight container, separating the layers with parchment paper. These Ricotta Balls will keep in the fridge for up to 3-4 days.

Ingredients for cheese balls

• Ricotta: this cheese provides the soft and creamy foundation for the Ricotta Balls, blending easily with the other ingredients to create a cohesive texture. Ricotta ensures the balls remain moist and tender while cooking, preventing them from drying out. Additionally, this ingredient enhances the nutritional profile of the recipe by adding protein and calcium.

• Bread crumb: bread absorbs excess moisture from the cheese, preventing the Ricotta Balls from falling apart while cooking in the tomato sauce. I use fresh bread that I blend, but you can also use store-bought breadcrumbs. Alternatively, using panko or seasoned crumbs could be an interesting way to add more flavor.

• Parmesan: this cheese adds a nutty, rich flavor, that balances the mildness of the ricotta. Moreover, Parmesan helps bind the mixture alongside the breadcrumbs and eggs. This ingredient provides a natural saltiness, reducing the need for extra salt, and imparts a traditional, authentic Italian flavor to the Ricotta Balls.

• Parsley: it adds a fresh, earthy note to the Ricotta Balls, complementing the richness of the cheeses and the tanginess of the tomato sauce. Additionally, parsley imparts a vibrant green color to the white, cheesy mixture, enhancing the dish’s visual appeal.

• Eggs: they are crucial because without them, the mixture would fall apart during cooking. Eggs help create a smooth and cohesive texture, while also making the Ricotta Balls more filling by providing a source of protein.

• Tomato sauce: its acidity helps balance the richness of the cheese and eggs. Moreover, the tomato sauce keeps the Ricotta Balls moist while they cook in the pan, and is absorbed by them, allowing them to develop a deeper flavor profile. Finally, the tomato sauce creates a pleasant contrast against the white ricotta balls.

Find the complete recipe with measurements below.

How to prepare vegetarian cheesy balls

Put the crumbled bread crumb in a large bowl with the ricotta, Parmesan, eggs, garlic clove, parsley, salt and pepper. Knead using your hands until you achieve a homogeneous mixture.

Spread some olive oil on your hands to make shaping the ricotta balls easier. You should be able to create more or less 20/25 balls, which you keep aside while you prepare the sauce.

Heat the sauce pan with olive oil and the garlic clove. Once it’s hot add the tomato sauce, along with the basil and seasoning with salt and pepper.

Just before the sauce begins to boil, incorporate the ricotta balls and cook on low heat for about 15-20 minutes.

My tips for juicy ricotta balls

• It’s better to use fresh ricotta instead of pre-packaged cheese, which can be too watery.

• Before adding the ricotta to the mixture, drain it to remove any excess moisture.

• If the mixture is too wet and difficult to shape, add more breadcrumbs to help bind it. 

• Don’t overcrowd the pan if frying the ricotta balls. Cook them in batches to ensure they brown evenly and don’t stick together.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Ricotta Balls

Course: MainCuisine: vegetarian

Servings

6

servings

Prep time

20

minutes

Cooking time

19

minutes

Ingredients

• Ricotta 350gr

• Bread crumb 150gr

• Parmesan (grated) 100gr

• Parsley (minced) 1tbsp

• Garlic clove 1/2 (for the balls) + 1 (for the sauce)

• Olive oil 4 tbsp

• Basil 6 leaves

• Eggs 2

• Tomato sauce 1l

• Salt

• Pepper

Directions

• Put the crumbled bread crumb in a large bowl with the ricotta, Parmesan, eggs, garlic clove, parsley, salt and pepper.
• Knead using your hands until you achieve a homogeneous mixture.
• Spread some olive oil on your hands to make shaping the ricotta balls easier. You should be able to create more or less 20/25 balls, which you keep aside while you prepare the sauce.
• Heat the sauce pan with olive oil and the garlic clove. Once it’s hot add the tomato sauce, along with the basil and seasoning with salt and pepper.
• Just before the sauce begins to boil, incorporate the ricotta balls and cook on low heat for about 15-20 minutes.

Notes

• It’s better to use fresh ricotta instead of pre-packaged cheese, which can be too watery.
• Before adding the ricotta to the mixture, drain it to remove any excess moisture.
• If the mixture is too wet and difficult to shape, add more breadcrumbs to help bind it. 
• Don’t overcrowd the pan if frying the ricotta balls. Cook them in batches to ensure they brown evenly and don’t stick together.