Ricotta meatballs in tomato and basil sauce

Ingredients

For 1 serving

• Part-skim ricotta180 g
• Egg whites40 g
• Breadcrumbs25 g
• Grana Padano15 g
• Parsley5 g
• Tomato passata200 g
• Basil4 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread30 g
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Put the ricotta in a sieve over a bowl and leave it to drain for 10 minutes: if it is too wet the balls fall apart in the sauce.
2. Meanwhile wash and finely chop the parsley and grate the Grana Padano.
3. In a bowl mix the ricotta with the egg whites, breadcrumbs, Grana, parsley and a pinch of salt, until smooth and workable without sticking too much.
4. With wet hands shape 8 balls and chill them on a plate in the fridge for 10 minutes so they firm up.
5. Meanwhile pour the passata into a wide pan with the extra virgin olive oil and a few basil leaves, season with salt and bring to the boil over medium heat.
6. Lay the balls in the sauce, cover and cook over low heat for 12 minutes without turning them, just shaking the pan gently, until firm to the touch and the sauce has thickened.
7. Finish with the remaining torn basil and serve with the wholemeal bread to mop up the sauce.