Photo: Markus Spiske
Ricotta balls in tomato sauce
14 ingredients
Serves 4
openrecipes
a delicious alternative to traditional meatballs
Estimated Nutrition (whole recipe, rough)
560
Calories
27g
Protein
37g
Fat
28g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Ingredients for the ricotta balls:
- 1 clove of garlic finely chopped
- crumbs of soft part of a mediterranean style loaf 140 gr
- Parmigiano Reggiano (grated)40 gr
- Pecorino romano (grated)60 gr
- black pepper
- 1 spoon of chopped parsley
- Ricotta cheese(ricotta made with sheep's milk is even better) 350 gr
- 2 eggs
- for the sauce
- 1 garlic clove
- Extravergin Olive oil 5 spoons
- tomato passata 750 ml
- Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes