In a bowl, mix the ricotta, breadcrumbs, parmesan, pecorino, eggs, chopped parsley, salt, and pepper until you get a homogeneous mixture.
Form meatballs with your hands.
In a pan, heat the extra virgin olive oil and sauté the garlic.
Add the tomato puree and cook for about 10 minutes.
Add the meatballs to the sauce and cook for another 20 minutes over medium heat, turning them occasionally.
Serve the meatballs hot with the sauce.
Italia, Sicilia
| 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 |
