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In a bowl, mix the ricotta with the breadcrumbs, Parmesan, Pecorino, eggs, chopped parsley, salt, and pepper.
Form meatballs with the mixture.
In a pan, heat the extra-virgin olive oil and sauté the garlic.
Add the tomato passata and cook for about 10 minutes.
Add the meatballs to the sauce and cook for another 20 minutes over low heat.
Serve the meatballs hot, immersed in the tomato sauce.
Bowl
Pan
Consume immediately or store in the refrigerator for up to 2 days.
Ideal recipe for a quick and tasty meal.
Italia, Sicilia
| Energy (kcal) | 109.27 |
| Carbohydrates (g) | 8.84 |
| of which Sugars (g) | 3.28 |
| Fat (g) | 5.38 |
| of which Saturates (g) | 2.98 |
| Protein (g) | 6.49 |
| Fiber (g) | 0.8 |
| Sale (g) | 0.23 |
