Dairy West

Recipe By

Dairy West

  • Prep Time

  • Cook Time

  • Servings


  • 1 1/4 cups fresh ricotta, well drained
  • 2 eggs, lightly beaten
  • 1 cup fresh breadcrumbs
  • 2 tbsp parsley, finely chopped
  • 1/2 cup pecorino cheese, grated
  • Kosher salt to taste
  • fresh ground black pepper
  • 3 1/2 cups tomato sauce of choice

In a mixing bowl, mix the ricotta, eggs, breadcrumbs, parsley, pecorino cheese, salt and pepper thoroughly with your hands.

To form the meatballs, take a small amount of the ricotta mixture and shape it between your palms into small balls, about 1 1/2 inches in diameter. Place on a tray and continue until all the meatballs have been shaped.

Warm the prepared tomato sauce in a large skillet over medium heat and place the ricotta meatballs in the skillet in one layer. Cook at medium heat for about ten minutes. Do not stir the meatballs, you can spoon some the hot tomato sauce over the meatballs as they are cooking but be careful as they will break easily. Serve at once while warm. Makes 2 dozen meatballs.

Copyright 2005, Rosetta Costantino. All rights reserved. Reprinted with permission.