Ricotta Polpette in Tomato Sauce

By Anna Francese Gass

Published September 28, 2022

  • David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
1 hour
Rating
4(1,543)
Comments
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This recipe is quintessential cucina povera, which roughly translates as ‘frugal cuisine of the poor’ in Italian, and it originated in Calabria. Its simple deliciousness comes from a handful of ingredients. In mountainous Calabria, where cows cannot roam free, goat’s-milk ricotta would typically be used, but recipes evolve over time and space, and cow’s-milk ricotta is commonly used in North America. Most translate the Italian word ‘polpetta’ as meatball, but in Italy, it is any mixture of ingredients rolled into a ball and cooked. This meatless variation’s base of ricotta is mixed with egg and bread crumbs, then rolled, poached in tomato sauce until fork-tender, and finally sprinkled with cheese. They make a perfect side to a first course of pasta or can be served on their own, with crusty bread, for sopping up the sauce.

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Ingredients

Yield:8 servings (about 35 ricotta balls and about 7 cups of sauce)

FOR THE SAUCE

  • 10 fresh basil leaves

  • ½ cup extra-virgin olive oil

  • 2 garlic cloves, peeled and lightly smashed

  • 1 teaspoon red-pepper flakes (optional)

  • 2 (28-ounce) cans/about 8 cups crushed tomatoes

  • 2 tablespoons tomato paste

  • 1 tablespoon kosher salt (such as Diamond Crystal)

  • 1 teaspoon freshly ground black pepper

FOR THE RICOTTA POLPETTE

  • 1 (32-ounce) container/about 4 cups whole-milk ricotta cheese (see Tip)

  • 2 ½ cups seasoned Italian bread crumbs

  • 3 large eggs

  • ¼ cup finely grated Pecorino Romano cheese, plus more for serving

  • 1 tablespoon chopped fresh parsley, plus more for serving

  • 1 tablespoon kosher salt (such as Diamond Kosher)

  • 1 teaspoon freshly cracked black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

49 grams carbs; 130 milligrams cholesterol; 536 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 30 grams fat; 6 grams fiber; 904 milligrams sodium; 20 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the sauce: Tear 5 basil leaves in half; reserve the rest. Combine the torn basil, olive oil, garlic and red-pepper flakes (if using) in a small saucepan and cook over very low heat for 10 minutes, allowing the basil and garlic to steep in the oil. (Do not let the garlic get beyond medium brown in color.) Remove from the heat, strain the oil, discard the solids and set the infused oil aside.

  2. Step 2

    In a large pot or Dutch oven, combine the crushed tomatoes, tomato paste, salt and pepper with 2 cups water and the infused oil. Bring to a boil over medium-high heat, then immediately reduce to a simmer.

  3. Step 3

    Partially cover the pot and simmer the sauce over medium-low heat, undisturbed, while you prepare the ricotta polpette.

  4. Step 4

    In a large bowl, use a spatula to mix all the polpette ingredients until combined. (The mixture will be quite soft.) Wet your hands and pinch off approximately 2-tablespoon portions and roll them into balls between your palms. (They should each be about 2 inches wide and weigh about 40 grams.) Place each polpette on a baking sheet and repeat with the remaining mixture, making about 35 small balls.

  5. Step 5

    Once all the polpette have been rolled, bring the sauce to a boil and carefully drop them into the sauce. Shimmy the pot back and forth gently, after each addition, to make room and to prevent the polpette from sticking to the bottom of the pot or to each other. Do not stir, as the balls will break apart.

  6. Step 6

    Cover the pot with a lid and leave the polpette in the sauce, undisturbed, for 4 minutes. Remove the lid and shimmy the pot again. They will have begun to firm up. Cover the pot again and cook for another 10 minutes, until they are firm, plump and cooked through.

  7. Step 7

    Carefully remove the polpette to a plate, topping them with spoonfuls of sauce, or transfer the polpette and sauce to a shallow serving bowl. Chop the remaining basil and sprinkle on top, and garnish with more grated cheese.

Tip

  • This recipe uses the packaged ricotta cheese widely available in most supermarkets, but if you would like to use fresh ricotta from an Italian market, reduce the bread crumbs needed by a half cup, since fresh ricotta is strained and is packaged with less moisture.

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Ratings

4 out of 5
1,543 user ratings
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Comments

Anna Gass

these are not freezer friendly.

Joe from Lansing

Delicious meat-free dish. We made yesterday, totally enjoyed, and highly recommend. An excellent budget stretcher!! A+!!

Frances

I’ve been making these for years, my Sicilian mother in law taught me. However, we FRY the the little dumplings just like our meatballs. Once fried I also freeze the extra on a sheet pan then toss in a freezer bag for the future.

Rose Luzzi Durham

This Westerly girl loves this recipe. We've been making these for years. It is nice to have a concise recipe to follow. It is perfection. Thank you.

Alicia

I cook this often. While in Puglia recently, we discovered ricotta polpette. They are divine! And this is an easy and good recipe. I do tend to fry them briefly, just to give them a bit of crunch, which is how they were served in this delightful trattoria in Alberbello.

Jessica

I made this by substituting the ricotta for 1/2 silken tofu and 1/2 fat free cottage cheese and added in some nutritional yeast. Turned out fantastic! Just wanted it to be even higher in protein. I lazily substituted Raos tomato sauce I ate on a bed of arugula with some homemade sourdough!

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