Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 250 g | UHT Ricotta Cheese Sterilgarda |
| 1 | egg |
| 3 cucchiai | grated cheese |
| q.b. | breadcrumbs |
| 350 mL | tomato passata Sterilgarda |
| 0.5 | onion |
| 1/2 | carrot |
| q.b. | fresh parsley |
| q.b. | salt |
| q.b. | pepper |
| q.b. | olive oil |
Preparation
- Pour the ricotta into a bowl, add the egg, the parmesan and a sprig of chopped parsley and a pinch of salt and pepper.
- Mix everything together with a fork and when the mixture is smooth, start adding the breadcrumbs one spoonful at a time.
- Work the mixture with your hands to shape it into meatballs.
- Pour a drizzle of olive oil into a pan and finely chop the onion and carrot.
- Leave to fry, pour in the tomato puree and add salt to taste.
- Cook the sauce for a few minutes, stirring occasionally, then add the meatballs.
- Cook for 10 minutes with the lid on, turning the meatballs every now and then.
- Once cooked, serve the meatballs hot.
Cut the pork and pineapple into small cubes Prepare the vegetables (carrots, peppers, onions) by cutting them into thin strips of the same size Prepare ...
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