I always thought Polpette to be one of those recipes that were un-veganizable. Sure, you can make awesome veggie Falafels, Arancinis, and all sorts of fried balls ; but this saucy softness you get with tomato meatballs ? No can’t do.
I was binge-reading food questions and answers on Quora, as I usually do, when I fell onto a funny, specific question : what to do with ricotta leftovers ? When I saw an answer on ricotta polpette with a sexy, saucy photo attached, I knew I was going to make it, and sooner rather than later.
So I did. And I was mind-blown ; how could just a few ingredients, and not the boldest, yield such a profound flavour ? As I often say in my dear italian recipes, the secret lies in the quality of your ingredients. And, I confess, a healthy amount of cheeses -yes, plural : we invited ricotta, pecorino and parmigiano to the party here.
True, the end result had nothing to do with meatballs in terms of taste ; but it was the same pleasure, with a real overall softness and sauciness. This recipe feels both light and comforting, and can be done on a weeknight.
Meatless Ricotta Polpette – Recipe
Ingredients – Advice & key points
I usually go to Eataly to get the produce I need. If you don’t have one near your location, you can find fresh produce like parmigiano, pecorino and ricotta at your local Italian deli.
- Cheeses :
- Try to find quality ricotta ! It needs to be quite firm. The one I used was this one :
- Don’t forget to drain it properly before using.
- If you want to use basic ricotta from your supermarket, you can ; simply use more panko breadcrumbs, since this type of ricotta is more liquidy.
- Try to use decent Pecorino and Parmigiano that you grate yourself, as those 2 ingredients are central to the end taste.
- Try to find quality ricotta ! It needs to be quite firm. The one I used was this one :
- Feel free to :
- Remove parsley if you wish, but I would keep basil ;
- Use only Pecorino or Parmigiano depending on what you have on hand ;
- Use breadcrumbs instead of panko.
How to serve Meatless Ricotta Polpette
- I do not recommend serving these Polpette with pasta !
- Polpette in Italy are not eaten with pasta ; and those polpette in particular are fragile and would break while tossing them in pasta.
- These polpette would be served with Italian bread such as Focaccia, and greens on the side, or salad.
Now come and cook !
Meatless Ricotta Polpette
Description
Who doesn't long for the comfort of a saucy polpette dish ? Whether you're a vegetarian, or are just curious like me about these soft ricotta polpette, you're about to fall in love with them.
Ingredients
For the tomato sauce
Instructions
Prep your ingredients
Drain your ricotta.
Cut your stale bread into smaller pieces, then pour your milk over. Mix. Let it rest 10mn.
Grate your parmigiano and pecorino.
Mince your parsley and basil. Mince one garlic clove.
Shape your polpette !
Squeeze your bread to remove most of its milk.
Add it to a large mixing bowl. Add ricotta, parmigiano, pecorino, eggs, minced garlic, parsley, basil and salt.
Knead by hand until everything is properly mixed.
With wet hands, shape your polpette (see video).
Put onto a plate linen with parchment paper.
Put the plate in the fridge around 30 minutes.
The fridge step will allow the polpette to keep their shape while cooking.Launch your tomato sauce
10 minutes before the end of the resting time, heat a pan with olive oil (medium heat).
Add garlic and red chili pepper ; sizzle 2mn.
Add tomato sauce and salt. Let it cook 5mn.
Cook your polpette
Add your balls then let it cook, covered, on low heat for 20mn.
Add basil leaves, then let them cook a few more minutes.
Serve with Focaccia bread and/or greens or salad on the side.
Et voilà !! You're done !