Ricottine al Sugo

Ottolenghi's famous ricotta meatballs

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Comfort Food with an Italian Flair

Sometimes, all you need is a bowl of something that feels like a hug. Warm, rich, savory, and soft all at once.

These ricotta meatballs, inspired by a recipe from Yotam Ottolenghi, are exactly that. The addition of creamy ricotta and freshly grated Parmesan makes them light, tender, and juicy, simmered gently in a fragrant tomato sauce with fresh herbs.

I’ve adapted the original into a version for two people, perfect for a cozy night in or a well-deserved solo indulgence. Pair it with fresh pasta or crusty bread, and you’ve got a dish that’ll make you fall silent after the first bite (in the best way).

Whether you’re an Ottolenghi devotee or just looking for your next favorite comfort dish, these ricotta meatballs are sure to impress.

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🍽️ Servings: 2

⏱️ Time: 60 min.

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Ingredients

• 250 g (9 oz) ground beef

• 3 tablespoons breadcrumbs

• 125 g (4.5 oz) ricotta

• 15 g (0.5 oz) freshly grated Parmesan

• 1 small egg

• 1 small onion, finely chopped

• 1 clove garlic, minced

• 5 g (about 1 tbsp) fresh oregano, chopped

• 5 g (about 1 tbsp) fresh parsley, chopped

• 200 g (7 oz) canned diced tomatoes

• 1 vegetable bouillon cube

• 250 ml (1 cup) hot water

• 2 tablespoons olive oil

• Salt and freshly ground black pepper

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Instructions

1. Prep all your ingredients: chop the onion, garlic, and herbs.

2. In a mixing bowl, combine the ground beef, breadcrumbs, ricotta, Parmesan, egg, onion, garlic, oregano, parsley, salt, and pepper.

3. With wet hands, form 6 to 8 meatballs. Chill them in the fridge for 15 to 30 minutes to help them firm up.

4. Heat 1 tablespoon of olive oil in a pan over medium heat. Brown the meatballs on all sides, they don’t need to be fully cooked yet. Remove from the pan and set aside.

5. In the same pan, add a little more olive oil if needed. Sauté any leftover onion, garlic, and a bit of oregano for a minute or two.

6. Add the diced tomatoes and the vegetable bouillon (dissolved in the hot water). Season with salt and pepper. Let it simmer for 5 minutes.

7. Gently return the meatballs to the pan. Cover and let them simmer for 20 minutes.

8. Remove the lid and let the sauce reduce for another 10 minutes, until thick and the meatballs are fully cooked through.

9. Serve warm with Turkish bread, pasta, or couscous. Garnish with extra Parmesan and fresh herbs if you like.

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Whether you’re cooking for a cozy date night or simply craving something warm and homey, these ricotta meatballs in tomato sauce are a guaranteed hit. They bring comfort and elegance together, proving that soul food doesn’t have to be heavy or complicated.

Serve with love, a glass of red wine, and great company. Or just with yourself, a blanket, and your favorite show, we don’t judge. 😉

Tried it or added your own twist? We’d love to hear!Buon appetito!

- Savory Roads