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–+ servings

Ricotta Balls in Tomato Sauce

NF | RSF - Contains Gluten/Wheat, Dairy, Egg
Print Recipe
Course 3 meals a day, Baby Led Weaning, BLW, Family Meals, Main Course
Servings 4 people

Equipment

  • 1 bowl
  • 1 Spoon
  • 1 Pan
  • 1 knife
  • 1 cutting board

Ingredients
  

Ingredients Cheese Balls:

  • 300 grams ricotta
  • 120 grams sourdough bread crumbs or GF bread of choice
  • 50 grams parmesan
  • 2 eggs
  • 1/2 Zest of lemon
  • 1/2 tsp salt

Ingredients Tomato Sauce:

  • 700 grams passata
  • 1/2 cup water or broth
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 6 large basil leaves
  • Salt & pepper to taste

Instructions
 

  •  Crack the eggs into a large bowl and whisk
  • Spoon in the ricotta and grate the parmesan into the bowl with the lemon zest, sourdough breadcrumbs and salt if using. Mix well
  • Roll the mixture into balls - made with roughly two tablespoons of the mix
  • To make the tomato sauce, peel and finely cut the garlic cloves
  • Preheat a pan over a medium heat and add in the olive oil
  • Once the pan is hot, place in the garlic to cook for 30 seconds, then pour in the passata and water or broth. Season with salt and pepper to taste
  • Bring up to a simmer, then tear in the basil leaves and give it a stir
  • Place the ricotta balls into the sauce and allow to simmer on a low heat for 10 minutes
  • * Serve with your choice of pulse pasta
  • * To make sourdough bread crumbs, save the end bits of your bread and either allow them to dry out naturally or toast them until hard. Blend in a high speed blender until fine

Notes

Age Appropriate: When on 3 meals + a day
 
Able to be frozen: yes
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