Ricotta Polpette

Alright, let's get to it! Here's my recipe for Ricotta Polpette. These are light, flavorful, and incredibly satisfying. Unlike traditional meatballs, these are baked, keeping them tender and moist.

Ricotta Polpette (Baked Ricotta Meatballs)

Yields: Approximately 20-24 polpette Prep Time: 25 minutes Cook Time: 25-30 minutes

Ingredients:

• The Foundation:

  • 1 ½ cups whole milk ricotta cheese, drained well (see notes)
  • ½ cup grated Pecorino Romano cheese, plus extra for serving
  • ½ cup grated Parmesan cheese, plus extra for serving
  • 1 large egg, lightly beaten
  • ¼ cup chopped fresh Italian parsley
  • 2 cloves garlic, minced very finely
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional, for a little heat)
  • Salt and freshly ground black pepper to taste

• The Binder:

  • ½ cup panko breadcrumbs (plus extra for coating if needed)
  • ¼ cup all-purpose flour (for coating, optional)

• The Sauce (Optional, but highly recommended):

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • Pinch of sugar
  • Salt and freshly ground black pepper to taste

Equipment:

• Large mixing bowl
• Baking sheet
• Parchment paper or non-stick baking mat
• Small bowl or plate (for coating, if using flour)
• Large saucepan (for sauce, if making)

Instructions:

1. Prepare the Ricotta: If your ricotta is particularly wet, drain it by placing it in a fine-mesh sieve lined with cheesecloth or a paper towel over a bowl. Let it drain in the refrigerator for at least 30 minutes, or up to a few hours. This helps prevent soggy polpette.

2. Combine Ingredients: In a large mixing bowl, combine the drained ricotta cheese, Pecorino Romano cheese, Parmesan cheese, egg, parsley, minced garlic, oregano, and red pepper flakes (if using). Season generously with salt and pepper.

3. Add Binder: Add the panko breadcrumbs to the bowl. Gently mix everything together with your hands until just combined. Do not overmix! Overmixing will result in tough polpette. The mixture should be moist but hold its shape. If the mixture seems too wet, add a bit more panko breadcrumbs, a tablespoon at a time.

4. Shape the Polpette: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a non-stick baking mat. This will prevent sticking and make cleanup easier.

   Using a spoon or your hands, form the ricotta mixture into small, golf ball-sized meatballs (about 1 ½ inches in diameter). Gently roll them to make them as round as possible.

   (Optional Step): If you want a slightly crispier exterior, lightly coat each polpetta in flour. Place flour in a small plate or bowl and roll each ball gently before placing on your baking sheet.

5. Bake the Polpette: Place the formed polpette on the prepared baking sheet, spacing them evenly. Bake for 25-30 minutes, or until they are lightly golden brown and firm to the touch.

6. Prepare the Sauce (while polpette are baking):

   • While the polpette are baking, prepare the sauce (if desired).
   • Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
   • Pour in the crushed tomatoes and tomato sauce. Add the dried basil, oregano, sugar, salt, and pepper.
   • Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasonings as needed.

7. Combine and Serve:

   • Once the polpette are done, you can either serve them directly from the baking sheet, or gently add them to the simmering tomato sauce (if made) and let them simmer for another 5-10 minutes to absorb the flavors.

8. Serve: Serve the Ricotta Polpette hot. They're fantastic over pasta, nestled in a crusty roll for a sandwich, or simply on their own as an appetizer with a sprinkle of extra grated cheese and fresh parsley.

Chef's Notes & Tips:

• Draining the Ricotta is Crucial: Don't skip this step. It prevents soggy meatballs. Overnight draining is fine, but 30 minutes to an hour should suffice.
• Don't Overmix: This is key to tender polpette. Mix gently until just combined.
• Flavor Boost: For extra flavor, sauté a finely diced onion and some pancetta or guanciale along with the garlic when making the sauce.
• Freezing: These polpette freeze beautifully! Let them cool completely, then place them on a baking sheet lined with parchment paper and freeze them individually until solid. Then, transfer them to a freezer-safe bag or container. You can reheat them directly from frozen in the oven or in your sauce.
• Herb Variations: Feel free to experiment with other fresh herbs like basil, thyme, or marjoram.
• Serving Suggestions: Serve with spaghetti, penne, or rigatoni. A side of garlic bread or a simple green salad complements the dish perfectly.

Buon appetito! Let me know if you have any questions. Enjoy!