Ricotta and oregano meatballs

Name: Ricotta and oregano meatballs
Yield: Serves four
Ingredients: 2 large onions, chopped (330 g); 60 ml olive oil; 20 g oregano leaves, chopped, plus extra to serve; 4 garlic cloves, crushed; 500 ml chicken stock; 1 — 400 g tin of chopped tomatoes; 100 g freshly made breadcrumbs (from 3–4 slices of crustless white bread); 500 g beef mince; 250 g ricotta; 100 g freshly made breadcrumbs (from 3–4 slices of crustless white bread); 1 large egg, beaten; 60 g Parmesan, grated; salt and black pepper; 20 g parsley, chopped; salt and black pepper

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

Using ricotta makes the meatballs super light and fluffy. The dish can be made a day in advance, kept in the fridge, and then reheated.

Ingredients

60 ml olive oil
2 large onions, chopped (330 g)

Main course
Supper

Method

First make the tomato sauce. Put 2 tablespoons of oil into a sauté pan and place on a medium high heat. Add half the onion, half the garlic and half the oregano and cook for 8–10 minutes, stirring until the onions have softened without taking on colour. Add the tomatoes, half th