Ricotta balls with spaghetti and tomato sauce

ricotta ballsI’ve just discovered these and they’re wonderful! Ever so easy to make and really tasty. And the nice thing is that any leftovers go really well in a lunchbox – if you can resist till then that is. Let me know what you think of them…

Ingredients (makes 12 balls)

For the ricotta balls

200g fresh breadcrumbs

4tbsp grated parmesan

250g tub of ricotta

Zest and juice of a lemon

1 beaten egg

Handful of chopped flat-leaf parsley.

For the tomato sauce

1 onion, chopped

2 cloves of garlic, finely chopped

1 tin of chopped tomatoes

A handful of fresh basil, roughly chopped


The ricotta balls: Mix all the ingredients well in a bowl. Using wet hands, form the mixture into 12 or so balls. Fry them gently – or cook them in the oven (drizzled with olive oil) at a medium temperature – for 15/20 minutes.

The tomato sauce: Fry the onion and garlic for 8-10 minutes; add in the chopped tomatoes and simmer gently for 15 minutes. Stir in the basil. (I like to make quite a bit of sauce so will often add in a good squeeze of tomato puree and some of the spaghetti water).

Serve with spaghetti and enjoy.

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