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Ricotta Balls in Tomato Sauce

NF | RSF - Contains Gluten/Wheat, Dairy, Egg
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Servings: 4 people
Course: 3 meals a day, Baby Led Weaning, BLW, Family Meals, Main Course
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1.  Crack the eggs into a large bowl and whisk
  2. Spoon in the ricotta and grate the parmesan into the bowl with the lemon zest, sourdough breadcrumbs and salt if using. Mix well
  3. Roll the mixture into balls - made with roughly two tablespoons of the mix
  4. To make the tomato sauce, peel and finely cut the garlic cloves
  5. Preheat a pan over a medium heat and add in the olive oil
  6. 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
  7. Bring up to a simmer, then tear in the basil leaves and give it a stir
  8. Place the ricotta balls into the sauce and allow to simmer on a low heat for 10 minutes
  9. * Serve with your choice of pulse pasta
  10. * 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