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RICOTTA POLPETTE (MEATLESS MEATBALLS)

​Courtesy of Keli Sim DeRitis - Poggi Bonsi  

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This recipe that originates in Calabria, Italy. The “meatballs” or made with ricotta cheese in place of meat and are part of the Italian “Cucina Povera” or poor kitchen…the food of the peasants. Those peasants had the right idea! I first had this dish amost 20 years ago in the kitchen of Nonna De Laurentiis at Casina Rossa in Abruzzo, Italy. It’s only fitting to serve these balls of savory goodness with one of Casina Rossa’s delicious sauces

Makes about 30 generous-sized meatballs.
​
Ingredients
  • 2 pounds ricotta cheese
  • 3 cups breadcrumbs (more if needed)
  • 2 tablespoons fresh parsley, minced
  • 2 cloves garlic, minced
  • 2 tablespoons Fior di Maiella Spicy Bruschetta Salt
  • 1 cup Parmesan or Pecorino Romano cheese, finely grated
  • 6 medium eggs
Directions
  1. Drain the ricotta cheese in a fine-mesh sieve for at least an hour to remove excess whey.
  2. Preheat oven to 350° F.
  3. Mix all the ingredients in a large bowl until well combined. If the mixture is too loose to form into balls, add a little more breadcrumb until the mixture is easy to handle.
  4. Form into walnut-sized balls or ovals.
  5. Bake on a cookie tray for 25 minutes until firm.
  6. Remove meatballs and add to the simmering Casina Rossa sauce of your choice and heat through for about 15 minutes.
  7. If making ahead, remove meatballs and store in the refrigerator for up to 1 week. These Polpette can also be flash frozen on the tray and store in freezer bags for up to 3 months. When ready to serve, heat Polpette in the sauce of your choice.
  8. Serve with a generous sprinkle of grated Parmesan or Pecorino Romano cheese and basil chiffonade.
Buon Appetito!
Return to Appetizers

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4231 West Marginal Way SW ​Seattle Washington 98106
Call toll-free: 1-866-RITROVO
  • Olive Oil
    • ALL EVOOs
    • Extra Virgin Olive Oils
    • Flavored EVOO
    • Top Sellers
    • Organic EVOO
    • Buying Guide
    • Olive Oil By Region >
      • Piemonte
      • Liguria
      • Lazio
      • Abruzzo
      • Campania
      • Puglia
      • Sicilia
    • Umbria
    • Award Winning EVOOs
    • Bulk EVOOs
  • Balsamico + Vinegars
    • ALL BALSAMICO & VINEGARS
    • Organic Balsamics
    • Tradizionale and IGP Balsamics
    • Wine Vinegars
    • Fruit and Savory Balsamic Vinegars
  • Salt
    • ALL SALTS
    • Bruschetta Salts
    • Casina Rossa ...& Salt Line
    • Piranske Soline Salts
    • Trio Sets and Stacks
    • Local Salt Collaborations
  • Spices
    • ALL SPICES & SEASONINGS
    • Italian Hot Peppers
    • Sweet Peppers
    • Culinary Powders
    • Dried Herbs & Seeds
    • Spices of Italy - Mini Jar Stack
    • Puro Tartufo (Black Truffle)
  • Sauces + Pestos
    • ALL SAUCES, SPREADS, & PESTOS
    • Casina Rossa Sugo Line
    • Regional Pestos
    • Tapenades and Spreads
    • Braising Sauces with Wine
    • Bruschetta Sauces
    • Artisan Heirloom Soy Sauce
  • Antipasti
    • ALL ANTIPASTI
    • Tuna
    • At Happy Hour & Meals-in-a-Jar
    • Olives & Capers
    • Cooked Legumes
    • Artichokes and Tomatoes
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    • Bio Dynamic Crackers
    • Grissini
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    • Farro
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    • Italian "Pinoli" Pine Nuts
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    • Dr. Pescia Tuscan Honey
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    • Flavored Honeys
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    • Whole Fruit
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    • Jams, Jellies, & Chutneys
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    • Gluten Free Sweets
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    • Chocolate
    • Organic Marzipan
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