Polpette & Ricotta Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the milk over them. Let sit 5 minutes until the crumbs absorb the milk and become soft.

In a large bowl combine the soaked breadcrumbs, ground CAB beef, egg, grated Parmigiano-Reggiano, minced garlic, chopped parsley, salt, and pepper. Gently mix with your hands or a spoon until just combined — avoid overworking to keep meatballs tender.

Shape the mixture into 12 even meatballs (about 1.25 ounces / 35 g each). Place on a tray and chill in the refrigerator 15 minutes to firm up (this helps them hold shape when searing).

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer (work in batches if needed). Sear without moving for 2 minutes to develop a brown crust, then gently roll to brown all sides, about 6–8 minutes total. Transfer seared meatballs to a plate and set aside.

After meatballs have been seared, lower heat slightly and reserve pan drippings for finishing in the pomodoro sauce.

In the same skillet used for searing (add a splash more oil if pan looks dry), add 2 tablespoons olive oil and set over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

Add the thinly sliced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed San Marzano tomatoes, torn basil leaves, sugar if using, salt, and pepper. Stir to combine.

Return the seared meatballs to the skillet, nestling them into the sauce. Bring the sauce to a gentle simmer, then reduce heat to low. Cover partially and simmer 15–20 minutes, spooning sauce over the meatballs occasionally, until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce is slightly reduced and glossy.

Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if the tomatoes are too acidic. Remove from heat and keep warm.

While the sauce simmers, prepare the truffle ricotta. In a small bowl, whisk the ricotta until smooth. Add the truffle oil, lemon zest, salt, and a small pinch of pepper. Taste and adjust truffle oil and salt as desired. Transfer to a serving bowl and cover to keep slightly chilled.

Preheat oven to 400°F (200°C) or heat a grill pan. Arrange baguette slices on a baking sheet, brush lightly with the reserved 2 tablespoons olive oil, and toast until golden and crisp, about 6–8 minutes, flipping once. Alternatively, grill slices 1–2 minutes per side.

Remove toasted crostini from the oven and rub each slice with the halved garlic clove for a subtle garlic note.

To serve: spoon a generous tablespoon of truffle ricotta onto each crostini or arrange ricotta in the center of a shared platter. Top with one meatball per crostini or arrange 3–4 meatballs in the pomodoro on a family-style plate alongside crostini. Spoon warm pomodoro sauce over the meatballs, sprinkle with shaved Parmigiano-Reggiano and microgreens or basil chiffonade for color.

Serve immediately while meatballs are hot and crostini are crisp.