Step-by-Step Instructions

Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.

Mix the Ingredients:

In a mixing bowl, combine the drained ricotta cheese, egg, Parmesan cheese, breadcrumbs, chopped parsley, minced garlic, salt, and pepper. Use a whisk or fork to mix everything until it's well combined. The mixture should be moist but firm enough to hold its shape.

Form the Polpette:

With your hands, take a small amount of the mixture (about the size of a golf ball) and roll it into a ball. Repeat this process until all the mixture is shaped into balls. If desired, roll each ball in additional breadcrumbs for an extra crispy coating.

Arrange on the Baking Sheet:

Place the ricotta balls on the prepared baking sheet, spacing them out evenly. Drizzle a little olive oil over the top of each ball to help them brown in the oven.

Bake:

Bake in the preheated oven for about 20-25 minutes or until the polpette are golden brown and slightly firm to the touch.

Prepare the Sauce (if using):

While the polpette are baking, heat the marinara sauce in a small saucepan over medium heat until warm. If desired, add some chopped basil for extra flavor.

Serve:

Once the polpette are done, remove them from the oven and let them cool for a few minutes. Serve them warm, drizzled with marinara sauce and garnished with fresh basil leaves.

Variations

Spicy Polpette: Add a pinch of red pepper flakes to the mixture for a spicy kick.

Vegetarian Option: Replace Parmesan cheese with nutritional yeast for a dairy-free version.

Herb Variations: Experiment with different herbs such as basil or thyme for unique flavors.