Polpette Di Pollo È Ricotta Di Fabio Recipe
chicken & ricotta meatballs with San Marzano tomato-basil butter sauce on spaghetti with Pecorino-Romano
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Ingredients
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Meatballs
Tomato-Basil Sauce
Pasta
Method
Meatball Preparation
- 1
Mix Ingredients
In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped parsley, minced garlic, egg, breadcrumbs, salt, and black pepper. Mix until well combined.
- 2
Form Meatballs
Using your hands, form the mixture into meatballs, approximately 1-1.5 inches in diameter.
- 3
Cook Meatballs
In a frying pan, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from pan and set aside.
Tomato-Basil Sauce Preparation
- 4
Sauté Garlic
In the same frying pan used for the meatballs, add 2 tablespoons of olive oil and minced garlic. Sauté for about 1 minute until fragrant.
- 5
Add Tomatoes and Season
Add the crushed San Marzano tomatoes, chopped basil, salt, and black pepper to the pan. Stir to combine.
- 6
Simmer Sauce
Bring the sauce to a simmer and let it cook for about 15 minutes, allowing the flavors to meld. Return the meatballs to the pan and cook for an additional 10 minutes.
Pasta Preparation
- 7
Cook Spaghetti
In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 8
Combine Pasta and Sauce
In a large serving bowl, toss the drained spaghetti with the tomato-basil sauce and meatballs until well coated.
Serving
- 9
Plate the Dish
Serve the spaghetti topped with additional sauce and meatballs. Sprinkle grated Pecorino-Romano cheese on top before serving.
