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Polpette di Ricotta — Ricotta “Meatballs”

Writer: Jennifer Bajsel
Jennifer Bajsel
Oct 29
2 min read

Updated: 5 days ago

GETTING SAUCY TV  •  SEASON 3, EPISODE 303

Yield:

Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins



Chef Jennifer Bajsel preparing Polpette di Ricotta for Getting Saucy, showing handmade Italian ricotta dumplings and the finished dish in tomato sauce.
Pomodoro Sauce is the perfect accompaniment to Polpette

From Chef Jennifer’s Kitchen

Who says a meatball needs meat? These tender polpette di ricotta are packed with herbs, Pecorino, and bread softened in milk. They’re gently baked to set their shape, then finished in pomodoro sauce. I love recipes that show how satisfying simple ingredients can be.






Ingredients

  • 8 ounces ricotta cheese, drained

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • ¾ cup grated Pecorino cheese

  • 1 large egg

  • ⅓ cup chopped fresh parsley

  • 2 cups cubed stale bread

  • Milk, enough to soak the bread

  • ⅛ teaspoon ground nutmeg

  • 1 garlic clove, minced

  • Salt and black pepper, to taste

  • 2 cups pomodoro sauce

  • Fresh basil, for garnish


Equipment

  • Mixing bowl

  • Baking sheet

  • Parchment paper

  • Wide skillet or pan with lid


Instructions

  1. Preheat the oven to 325°F.


  2. Soak the cubed stale bread in enough milk to soften it, then drain and squeeze out excess milk.


  3. Combine the drained ricotta, oregano, basil, Pecorino, egg, parsley, soaked bread, nutmeg, garlic, and salt and pepper. Mix until evenly incorporated.


  4. Shape into small, evenly sized balls and arrange on a parchment-lined baking sheet.

    Bake for 10 minutes at 325°F, just until the polpette begin to set.


  5. Warm the pomodoro sauce in a wide pan. Transfer the polpette gently into the sauce, cover, and simmer over medium-low heat for 20 minutes.


  6. Garnish with fresh basil and serve.



Chef Jennifer's Tips

  • Drain the ricotta and squeeze the soaked bread so the mixture is not too wet.

  • The short bake helps the polpette hold together before they finish in the sauce.

  • Use pomodoro sauce here; the separate sauce recipe can be linked from the website recipe card.


Italian Food & Culture

Polpette di ricotta are an example of the resourceful meatless cooking found in parts of southern Italy. Bread, cheese, and herbs become a satisfying main dish without meat.


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