Ricotta Meatballs with Fresh Tomato Sauce and Rice

I had cravings for meatballs today and after spending most of the morning watching MasterChef Australia I felt like making them a bit different than usual, so I tried adding Ricotta. I’m very pleased with the result and I think that I will try it again sometime in the future.


  • 1 grated onion
  • 1 egg
  • A splash of milk
  • White pepper
  • Salt
  • table spoons of roasted onion
  • 400 grams of mince
  • 2 table spoons of ricotta

Mix onion, egg, milk, white pepper, salt and the roasted onion together and let it soak for around 5 minutes so that the roasted onion becomes soft. Then add the mince and the ricotta and stir. Roll into nice large meatballs.

Tomato Sauce

  • 2 large tomatoes
  • 2 cloves of garlic
  • fresh basil
  • splash of lime
  • salt
  • rosemary

Add all the ingredients together in the mixer and mix until they are a smooth sauce.

Fry the meatballs in a hot pan with olive oil, once they have colour on all sides pour over the sauce, turn down the heat and let simmer for about fifteen minutes. In the mean time boil the rice, I chose jasmine rice, cook according to the instructions on the pack.


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