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1-Prepare the meatballs by pouring the ricotta into a bowl. Work well with a fork.
2-Add the grated cheese and mix well.
3-Add spices to taste, salt, and continue mixing.
4-Add 2-3 tablespoons of breadcrumbs; you should obtain a nice firm consistency.
5-Add the egg and continue mixing. If the mixture is too soft, add more breadcrumbs.
6- Form lots of small meatballs with your hands. Be careful, the smaller they are, the better they will blend into the pasta.
7- At this point, cook the tomato sauce with the oil, salt, and onion for a few minutes and dip the meatballs in the sauce. Let them cook for about 15 to 20 minutes, turning them gently.
8- While the meatballs are cooking, add the pasta to plenty of boiling salted water and cook until al dente.
9- Drain the pasta and season it with our meatball sauce. Leave a few meatballs for garnish at the end.
10- Pour the pasta into a baking dish and add the meatballs.
11-Finally, add the grated cheese and chopped mozzarella. Bake at 180°C in a fan oven for 15-20 minutes, or in a static oven at 190°C for 15-20 minutes.
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