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Meatballs ricotta tomato

Sicilian recipe that will also appeal to children

by Ada Parisi
5 min read

Meatballs ricotta tomato: Grandma's Sicilian recipe that will also appeal to children. You are able to say no in front of a meatball? I can not do it. If it is a question of soft ricotta meatballs, fried and cooked in tomato sauce, the temptation is downright irresistible. The recipe for ricotta meatballs with tomato sauce is typical of the inland areas of Sicily, those where ricotta is amazing, but it is also found very similar in Calabria and, slightly different, in Sardegna. And if you love stronger flavors, then you have to try the MEATBALLS OF CHEESE TO SICILY, both fried and baked: a small taste bomb.

It is a flat poor, because in the meatballs there are only ricotta, eggs, some’ parsley and bread soaked in milk. Cooking in tomato sauce makes the shoe become absolutely mandatory. The ricotta that I prefer is that of sheep, much tastier and creamier: the same that I use in all Sicilian sweets. And also in simple first courses where the taste of ricotta is fundamental. As the PASTA WITH RICOTTA AND WALNUTS or the PASTA WITH MORTADELLA, RICOTTA AND PISTACHIO. Or the amazing CANNELLONI TOMATO AND RICOTTA, My mom's awesome recipe.

The recipe for Sicilian meatballs with ricotta with tomato sauce is very simple, like all of peasant origin recipes, and is a dish that you can prepare in advance. Because the next day the ricotta meatballs are even better. The size of the meatballs you choose it: I like not too large. But once we made them small and, with dumplings with cottage cheese cooked in tomato sauce, We topped off the spaghetti. A sort of spaghetti and meatballs in vegetarian key. Delicious. You just have to buy the ricotta and give a look at my RECIPES OF MEATBALLS, how SICILIAN SAUCE MEATBALLS or the EGGPLANT MEATBALLS. And to all my SICILIAN RECIPES. And now I wish you good day.


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



400 grams of very dry cottage cheese

250 grams of bread crumbs

whole milk, to taste

a big egg

an egg yolk

60 grams of grated Parmigiano Reggiano PDO or caciocavallo ragusano PDO

40 grams of grated pecorino Dop

fresh parsley

salt and pepper

bread crumbs for Breading the patties


750 milliliters of tomato puree or 750 grams of tomato pulp

2 cloves of garlic


a small piece of chili pepper (Optional)

extra virgin olive oil


Meatballs ricotta tomato, Sicilian recipe

Prepare the meatballs ricotta with tomato sauce is very simple, but since you need a very dry cottage cheese, I suggest you buy it the day before and put it in the refrigerator a colander to lose the excess fluid. The next day, place in a bowl the ricotta, the breadcrumbs soaked in a little milk and squeezed, the finely chopped parsley, the whole egg and the yolk, Salt, pepper, the grated cheese and mix until mixture is smooth. Cover the mixture for ricotta meatballs with food film and let stand for an hour in the refrigerator.

For the tomato sauce, brown the garlic and chilli in extra virgin olive oil and, when the garlic is golden, remove it. Add the tomato puree or tomato pulp, salt and cook for 15-20 minutes or until the sauce is slightly curdled will.

With hands slightly wet, withdraw from the ricotta mixture of pieces and form of meatballs, all of the same size. Switch each cottage cheese patty in breadcrumbs seasoned with a pinch of salt and fry the meatballs in plenty of extra virgin olive oil until golden. Drain and put them on a sheet of absorbent paper. Arrange the meatballs in tomato sauce and cook over low heat for 15 minutes. Allow to stand meatballs ricotta with tomato sauce for at least half an hour before tasting them. Bon appétit!


MATCHING: Craft Blonde Beer produced in the Marche region by Collesi Brewery, Apecchio, in the province of Pesaro Urbino. In stile belgian blonde ale, its foam is creamy and light, fragrance of flowers, vanilla, crusty bread, honey. A light beer, beverina, which combines easily with these meatballs with tomato sauce and ricotta.

ADVICE: The meatballs with ricotta and tomato sauce are also delicious the next day, so you can safely prepare them in advance and warm them slightly over low heat. If the sauce by heating will look a little 'dry, you can extend it with very little vegetable broth.

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alessandro Priano 23 January 2019 - 17:01

Hi Ada
Happy New Year!
faro’ surely these meatballs, are nine months now that I'm vegetarian so will’ a pleasure to try these meatballs.
thanks for the recipe and soon.
Alessandro 🙂

Ada Parisi 24 January 2019 - 13:54

Hello Alexander, you know I have been vegetarian for years and these were one of the things I loved most, because nostalgia meatballs I always felt. A dear greeting. ADA

elisabetta corbetta 23 January 2019 - 08:52

What good are wonderful.
a big kiss

Ada Parisi 24 January 2019 - 13:55

Thank you Dear, buon fine settimana! ADA


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