Delicious plant-based meatballs made from ricotta cheese

These homemade ricotta meatless meatballs are a flavorful vegetarian alternative to traditional meatballs. Made with ricotta cheese, breadcrumbs, and a blend of herbs and spices, these meatballs are both satisfying and delicious. Serve them with a spicy tomato sauce and spaghetti for a comforting and hearty meal.

Ingredients

• 2 cups ricotta cheese
• 1 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 2 cups marinara sauce
• 1/2 teaspoon red pepper flakes (optional)
• 1 pound spaghetti

Directions

1. In a large bowl, mix together the ricotta cheese, bread crumbs, Parmesan cheese, minced garlic, parsley, basil, oregano, salt, and black pepper. Stir in the beaten eggs until well combined.
2. Shape the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
3. Bake the meatballs in a preheated oven at 375°F (190°C) for 20-25 minutes, or until they are golden brown and cooked through.
4. While the meatballs are baking, prepare the tomato sauce. In a saucepan, heat the marinara sauce over medium heat. If desired, add red pepper flakes for a spicy kick.
5. Once the meatballs are cooked, transfer them to the saucepan with the tomato sauce. Simmer for an additional 10 minutes to allow the flavors to meld together.
6. In the meantime, cook the spaghetti according to the package instructions. Drain the spaghetti and divide it among serving plates.
7. Top the spaghetti with the ricotta meatless meatballs and sauce. Garnish with additional grated Parmesan cheese and chopped fresh basil, if desired.
8. Serve hot and enjoy!

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