Italian Ricotta Balls in Marinara Sauce

PREP TIME: 1 HOUR AND 20 MINUTES
SERVINGS: 6-8

About

Light, tender, and full of flavor, these ricotta balls are a comforting take on classic Italian cuisine. Served with a rich homemade marinara sauce, they make a delicious vegetarian main or a hearty addition to any pasta dish. Easy to prepare ahead of time and incredibly versatile, this dish brings simple ingredients together in the most delicious way. Enjoy!

Ingredients

For the Ricotta Balls:
500g Ricotta Cheese (drained if very wet)
2 egg yolks
5 TBSP breadcrumbs
½ TSP dried basil
½ TSP nutmeg
Salt and pepper to taste

For the Marinara Sauce:
2-3 TBSP olive oil
2 onions
4 garlic cloves
10 green olives
5 sundried tomatoes
2 TBSP red wine vinegar
Splash of red wine
1 l crushed tomatoes or passata
1 TSP dried oregano
1 TSP dried basil
Salt and pepper to taste

Instructions

In a mixing bowl, combine all the ingredients for the ricotta balls. Mix until a thick, cohesive mixture forms. If the mixture is too wet, add a bit more breadcrumbs. Cover with a clean cloth or plastic wrap and refrigerate for at least 1 hour. You can also prepare the mixture up to a day in advance.

Meanwhile, heat olive oil in a pan over medium heat. Add the finely chopped onion and sauté for about 10 minutes, until softened. Stir in the chopped, pitted olives and sundried tomatoes. Add the garlic and cook for another 30 seconds, just until fragrant.

Pour in the wine and wine vinegar, allowing them to cook off slightly. Add the crushed tomatoes (or passata), then stir in the oregano, basil, and salt and pepper to taste.

Bring the sauce to a simmer, then reduce the heat to low. Simmer gently for about 45 minutes, stirring occasionally, until the sauce has thickened. Toward the end of cooking, you can leave the sauce uncovered to achieve your desired consistency.

Arrange the ricotta balls evenly in the hot sauce, spreading them out across the pan. Transfer the pan to a preheated oven at 180°C (350°F) and bake for 20 minutes, until heated through and lightly golden.

Serve with pasta or fresh bread.

SOURCE: NINA’S FAMILY KITCHEN
POSTED ON MAY 7, 2025

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