Polpette di Ricotta Recipe: Italian Ricotta Meatballs

These polpette are soft, creamy, and packed with Italian flavors. Fried to perfection in olive oil, they develop a delicate golden crust that makes them irresistibly light yet flavorful. Perfect for aperitivo or a cozy dinner with bread to soak up the sauce. These pair beautifully with Easy and Healthy Veggie Soup with Greek Yogurt, Chicken Cutlets with Summer Salad, and Hearty Minestrone Soup for a full Italian table. Pour a glass of Gratsi Red.

In a large bowl, mix the ricotta, egg, breadcrumbs, spinach, and Parmigiano Reggiano. Season with salt and pepper. The mixture should be soft but hold its shape. 

Using your hands, roll the mixture into small meatballs, about the size of a golf ball.

Heat a generous amount of olive oil in a pan over medium heat.

Carefully place the polpette in the pan and constantly turn them to ensure even browning. Be careful not to burn them, they should develop a golden crust.

Transfer the polpette directly onto a paper towel to drain any oil once browned. 

Heat 2 tablespoons of extra virgin olive oil in a pan over medium heat. Add whole garlic and sauté until fragrant. Pour in the crushed tomato purée and season with salt, pepper and fresh basil.

Let the sauce simmer on low heat for about 15 minutes, stirring occasionally. Remove the garlic. Serve these Polpette di Ricotta warm, over the tomato sauce, and enjoy alongside a glass of Gratsi Red. Buon appetito!