Polpettine di ricotta

Polpettine di ricotta

Total: 1 hr | Active: 45 Min.
vegetarian, healthy and balanced
Nutritional value / people: 357 kcal
, Fat: 20 g
, Carbohydrate: 25 g
, Protein: 17 g

A warm, smooth and spicy feel-good meal. This dish is perfect for using up day-old, dry white bread and is also a wonderful vegetarian alternative to meatballs. If you double up on the tomato sauce, you will have enough to use with pasta the following day. The little bits of ricotta that are left behind in the sauce make it especially tasty.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100 g day-old bread, finely chopped
20 g breadcrumbs
¾ bunch flat-leaf parsley, finely chopped
30 g grated Parmesan
30 g Pecorino, finely grated
250 g ricotta
1 egg, beaten
½ tsp salt
a little pepper

Tomato sauce

2 tbsp olive oil
1 garlic clove, squeezed
700 g puréed tomatoes
½ dl water
10 basil leaves, torn into pieces
¾ tsp salt
a little pepper
¼ bunch flat-leaf parsley, finely chopped
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How it's done

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In a bowl, mix the bread with all the other ingredients up to and including the egg, season, knead well. With damp hands, shape the mixture into approx. 12 balls, place on a plate, cover and chill for approx. 15 mins.

Tomato sauce

Heat the oil and garlic in a wide frying pan. Sauté the garlic. Add the tomatoes, pour water into the empty tomato jar, shake well, add to the pan, simmer for approx. 5 mins. Add the basil, season. Reduce the heat, place the polpettine in the sauce, simmer for approx. 15 mins. Don't turn the balls but drizzle them with the sauce every now and then. Serve the polpettine with the tomato sauce, garnish with parsley.

Good to know
Serve with: Bread.

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