Ottolenghi inspired ricotta meatballs

Ricotta meatballs inspired by Ottolenghi

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by Simplebutsplendid
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I have seen many raves reviews about how adding ricotta to meatballs makes them super light and fluffy! After coming across the Ottolenghi recipe I knew I just had to try it out, I have made a few adjustments and even reduced the quantity of ricotta but these are still the juiciest and lightest meatballs I have even made.

Let’s get cooking…

Start by placing the mince in a large mixing bowl.

Add bread and parmesan to a food processor and blitz until fine, then add to mince. Add the onion and garlic to the food processor and blitz then add to the mince also. Next add in the remaining ingredients except oil and tomato sauce and mix well to combine. Form into golf ball size meatballs and add to a hot pan with the olive oil, this should make 16-20 meatballs.

Brown the meatballs and remove from the pan, add the tomato sauce and 1 1/2 cups of water to the pan and bring to a simmer, once simmering add in the meatballs, cover and let it simmer for a further 30 minutes until the sauce thickens.

Serve with crusty garlic bread or over pasta.

Ricotta meatballs inspired by Ottolenghi
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Ricotta meatballs inspired by Ottolenghi

Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 125g Ricotta

  • 500g turkey mince

  • 3 slices bread

  • 50g parmesan

  • 1 egg

  • 1 tsp dried parsley

  • 1 tsp dried basil

  • 3/4 tsp salt

  • 1 small onion

  • 4 cloves garlic

  • 1/2 tsp pepper

  • 1 1/2 cups tomato sauce

  • 4 tblsp olive oil

Directions

  • Start by placing the mince in a large mixing bowl.
  • Add bread and parmesan to a food processor and blitz until fine, then add to mince.
  • Add the onion and garlic to the food processor and blitz then add to the mince also.
  • Next add in the remaining ingredients except oil and tomato sauce and mix well to combine.
  • Form into golf ball size meatballs and add to a hot pan with the olive oil, this should make 16-20 meatballs.
  • Brown the meatballs and remove from the pan, add the tomato sauce and 1 1/2 cups of water to the pan and bring to a simmer, once simmering add in the meatballs, cover and let it simmer for a further 30 minutes until the sauce thickens.
  • Serve with crusty garlic bread or over pasta.

Published by

Simplebutsplendid