Polpette Di Carne Recipe
Pork and veal meatballs with marinara and whipped ricotta
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Ingredients
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Meatballs
Marinara Sauce
Whipped Ricotta
Method
Meatballs Preparation
- 1
Mix the Meatball Ingredients
In a large mixing bowl, combine the ground pork, ground veal, breadcrumbs, grated Parmesan cheese, egg, chopped parsley, minced garlic, salt, and black pepper. Mix until all ingredients are well incorporated.
- 2
Form the Meatballs
Using your hands, form the mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
Cooking the Meatballs
- 3
Bake the Meatballs
Preheat your oven to 200°C (400°F). Bake the meatballs in the preheated oven for about 20 minutes or until they are browned and cooked through.
Marinara Sauce Preparation
- 4
- 5
Add the Tomatoes and Seasonings
Stir in the canned crushed tomatoes, dried oregano, salt, and black pepper. Bring to a simmer and cook for about 15 minutes, allowing the flavors to meld.
- 6
Finish the Sauce
Remove from heat and stir in the chopped fresh basil.
Whipped Ricotta Preparation
- 7
Whip the Ricotta
In a mixing bowl, combine the ricotta cheese and heavy cream. Using a hand mixer or a whisk, whip until smooth and creamy. Season with salt and black pepper to taste.
Assembly
- 8
Serve the Dish
On a plate, place a generous spoonful of marinara sauce, top with the baked meatballs, and then add a dollop of whipped ricotta on top. Garnish with additional basil if desired.