Ingredients
No. Servings
- Ricotta
250g250g - Breadcrumbs
100g100g - Grated parmesan
50g50g - Pecorino romano
50g50g - Eggs
2unit2unit - Parsleyto taste
- Saltto taste
- Pepperto taste
- Rustic tomato passata
690g690g - Garlic clove
1unit1unit - Extra virgin olive oilto taste
Preparation
- STEP 1 OF 6
In a bowl, mix the ricotta, breadcrumbs, Parmesan, Pecorino, eggs, chopped parsley, salt, and pepper until you get a homogeneous mixture.
- STEP 2 OF 6
Form meatballs with your hands.
- STEP 3 OF 6
In a pan, heat the extra virgin olive oil and brown the garlic.
- STEP 4 OF 6
Add the tomato passata and cook for about 10 minutes.
- STEP 5 OF 6
Add the meatballs to the sauce and cook for another 20 minutes over medium heat, turning them occasionally.
- STEP 6 OF 6
Serve the meatballs hot with the sauce.
General Information
Origin
Italia, Sicilia
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
| Energy (kcal) | 107.91 |
| Carbohydrates (g) | 8.33 |
| of which Sugars (g) | 3.28 |
| Fat (g) | 5.39 |
| of which Saturates (g) | 2.9 |
| Protein (g) | 6.63 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.18 |
- Proteins6.63g·31%
- Carbohydrates8.33g·39%
- Fats5.39g·25%
- Fibers0.81g·4%