Ricotta and bread meatballs

Ricotta and bread meatballs

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Break the bread into chunks, place in a bowl, pour in the milk, cover and leave to absorb for approx. 15 mins.
  2. Step 2

    Peel and finely chop the onions and garlic, finely chop the rosemary. Heat the oil in a non-stick frying pan. Sauté the onion, garlic and rosemary for approx. 10 mins.
  3. Step 3

    Roughly chop the soaked bread in a food processor, return to the bowl. Beat the egg, finely chop the basil, mix in both along with the ricotta, cheese and onion mixture, season. Knead well by hand until the ingredients form a compact mass.
  4. Step 4

    Shape the mixture into approx. 25 balls.
  5. Step 5

    Dry-roast the pine nuts in a non-stick frying pan. Remove and set aside. Heat a dash of oil in the same pan. Reduce the heat, fry the meatballs for approx. 10 mins. all over until golden brown, then remove.
  6. Step 6

    Place the tomatoes, oil and sugar in the same pan, season, simmer for approx. 10 mins. Return the meatballs to the pan and heat gently. Tear off the basil leaves, sprinkle with the reserved pine nuts.