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.

STEP 1

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. 

STEP 2

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

STEP 3

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

STEP 4

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.

STEP 5

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

STEP 6

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.

STEP 7

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!