Ricotta and bread meatballs

Ricotta and bread meatballs

Total: 1 hr | Active: 45 Min.
Nutritional value / person: 559 kcal
, Fat: 30 g
, Carbohydrate: 45 g
, Protein: 22 g


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:

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To soak the bread

250 g day-old bread
2 dl milk


2 onions
2 garlic cloves
3 sprigs rosemary
2 tbsp olive oil

Meatball mixture

1 egg
½ bunch basil
250 g ricotta
40 g grated Parmesan
¾ tsp salt
a little pepper

To fry the meatballs

2 tbsp pine nuts
oil for frying


750 g puréed tomatoes
2 tbsp olive oil
1 tsp sugar
½ tsp salt
a little pepper
½ bunch basil
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How it's done

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To soak the bread

Break the bread into chunks, place in a bowl, pour in the milk, cover and leave to absorb for approx. 15 mins.


Peel and finely chop the onions and garlic, finely chop the rosemary. Heat the oil in a non-stick frying pan. Sauté the onion, garlic and rosemary for approx. 10 mins.

Meatball mixture

Roughly chop the soaked bread in a food processor, return to the bowl. Beat the egg, finely chop the basil, mix in both along with the ricotta, cheese and onion mixture, season. Knead well by hand until the ingredients form a compact mass.


Shape the mixture into approx. 25 balls.

To fry the meatballs

Dry-roast the pine nuts in a non-stick frying pan. Remove and set aside. Heat a dash of oil in the same pan. Reduce the heat, fry the meatballs for approx. 10 mins. all over until golden brown, then remove.


Place the tomatoes, oil and sugar in the same pan, season, simmer for approx. 10 mins. Return the meatballs to the pan and heat gently. Tear off the basil leaves, sprinkle with the reserved pine nuts.

Good to know
Tip: This recipe is ideal for using up leftover stale bread. In this case, the amount of milk will need to be increased to 400 ml and the bread left to soak for at least 30 mins.

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