Polpette di Ricotta (Ricotta "Meat"balls)

Polpette di Ricotta (Ricotta "Meat"balls)

Mar 10, 2021Kyle Carter

Meatballs without the meat!  Originating in Calabria, Italy, these polpette utilize protein-rich ricotta instead of meat.  Perfect for during Lent, or any time!

Polpette di ricotta - Ricotta “Meat”balls

Ingredients (serves 4-6):

  • 2 baskets Caputo Brothers Creamery Ricotta
  • ¼ cup grated cheese (either all Parmigiano Reggiano, or a 50/50 mix of Parmigiano Reggiano and Pecorino Romano)
  • ⅓ cup breadcrumbs
  • black pepper and salt
  • 2 T chopped parsley
  • 4 eggs
  • Sauce: extra virgin olive oil, ¼ cup chopped onion, crushed tomato, salt, pepper, or your sauce of choice!


  1. Prepare the sauce: warm a saute pan over medium heat.  Coat with olive oil.  Then toss in the onion and cook until translucent.  Add the crushed tomato, salt and pepper to taste and simmer.
  2. Meanwhile, make the polpette.  Mix the ricotta in a mixing bowl with the cheese, breadcrumbs, pepper, salt, chopped parsley and eggs.  Mix well until combined.
  3. Form balls about the size of golf balls.  When all ready, gently place into the simmering sauce.  Continue to simmer, occasionally ladling some sauce over the top. 
  4. Simmer for about 15 minutes and they are ready.  Serve gently into plates or bowls with some of the sauce, sprinkling with extra grated cheese or some optional basil.  
  5. Buon Appetito!

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