Name: Ricotta & Courgette Meatballs
Total time: 30 min
Yield: 4 personnes
Ingredients: For the meatballs:; Galbani Ricotta 250g; 1 courgette, grated; 1 onion, finely chopped; 1 garlic clove, crushed; 150 g breadcrumbs; 1 medium egg, beaten; 2 tbsp olive oil; basil; grated nutmeg; For the tomato sauce:; 1 tbsp olive oil; 1 small onion, chopped; 1 garlic clove, crushed; 400 g chopped tomatoes; 1 tbsp light brown soft sugar; 2 tbsp balsamic vinegar; basil

30 minutes

Difficulty

Ingredients

For how many guests?
Easily adjust the quantities.

For the meatballs:
Galbani Ricotta 250g
1 courgette, grated
1 onion, finely chopped
1 garlic clove, crushed
150 g breadcrumbs
1 medium egg, beaten
2 tbsp olive oil
basil
grated nutmeg
For the tomato sauce:
1 tbsp olive oil
1 small onion, chopped
1 garlic clove, crushed
400 g chopped tomatoes
1 tbsp light brown soft sugar
2 tbsp balsamic vinegar
basil

Preparation

Pat the courgette between kitchen paper to remove excess liquid and place in a large bowl with the remaining meatball ingredients except the oil and mix well, season. Divide into 12 balls.

Heat the oil in a frying pan and fry the meatballs for 10 minutes, turning occasionally until golden, set aside.

To make the sauce, heat the oil in a medium saucepan and fry the onion and garlic for 3-4 minutes until golden then stir in the remaining sauce ingredients. Bring to the boil and simmer for 5 minutes until thickened, season.

Serve the meatballs with the tomato sauce and tagliatelle. Garnish with basil leaves.

Tip

Try using a shop bough tomato pasta sauce for speed.

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