Ricotta & Courgette Meatballs

Ricotta & Courgette Meatballs - Galbani

Pat the courgette between kitchen paper to remove excess liquid and place in a large bowl with the remaining meatball ingredients except the oil and mix well, season. Divide into 12 balls.

Heat the oil in a frying pan and fry the meatballs for 10 minutes, turning occasionally until golden, set aside.

To make the sauce, heat the oil in a medium saucepan and fry the onion and garlic for 3-4 minutes until golden then stir in the remaining sauce ingredients. Bring to the boil and simmer for 5 minutes until thickened, season.

Serve the meatballs with the tomato sauce and tagliatelle. Garnish with basil leaves.


Try using a shop bough tomato pasta sauce for speed.

Share this recipe The link was copied