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Light, fluffy ricotta fritters in tomato sauce are a vegetarian take on Italian meatballs. This high protein mediterranean dish is family-friendly and fits into healthy calorie deficit plans.
In a large bowl, combine ricotta cheese, eggs, grated Parmesan, breadcrumbs, finely chopped fresh parsley, half of the salt, and half of the black pepper. Mix gently just until combined to keep the mixture light.
Shape the mixture into 12–14 equal balls using wet hands for easier handling, and place them on a parchment-lined tray.
Heat olive oil over medium heat in a large nonstick skillet. Add the ricotta balls in batches, cooking them 2–3 minutes per side until lightly golden. Don’t overcrowd the pan to avoid steaming.
Remove the ricotta balls and lower the heat to medium-low. Add minced garlic to the same pan and sauté until fragrant, about 30 seconds, then stir in crushed tomatoes, the remaining salt, pepper, and oregano.
Nestle the lightly browned ricotta balls into the simmering tomato sauce. Cover and simmer gently for 12–15 minutes, turning the fritters once halfway, until they are heated through and the sauce thickens. Serve hot, garnishing with extra parsley if desired.
