Meatballs with creamy ricotta, tomato sauce, and braised greens with preserved lemon from Bestia: Italian Recipes Created in the Heart of L.A. (page 130) by Ori Menashe and Genevieve Gergis and Lesley Suter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a braised meatballs variation.

  • ellwell on May 21, 2024

    This was definitely restaurant-quality as EmilyR said. I made the soffrito a day ahead and pureed the sauce in the end because I thought it would have a weird texture (slivered garlic, sofrrito veg) otherwise. I need to add a little acid to the sauce in the end and used a squeeze of lemon. The braised greens surprised me with what they added to the dish—texture and also punch from the preserved lemon. When the ricotta melts into the sauce it becomes heavenly. Alogether a treat!

  • EmilyR on August 12, 2023

    We made this again with a 'cheater method' of not doing the soffrito or making our own meatballs. Even so, this is a great recipe that is well worth doing it all if you have time, but even if not it's a somewhat light, but filling meal.

  • EmilyR on January 24, 2022

    It felt like we were at the restaurant. It helps to make the soffritto ahead of time and the rest of the meal comes together easily. Made more meatballs than stated, despite using a 2 oz. scoop. I used fire roasted tomatoes and ended up puréeing the sauce to appease kids. I also only used 14 oz. of water for the sauce.

  • bwhip on December 29, 2018

    Wow, was this ever good. So many layers of flavors. Best meatballs I've ever made. The sauce is fantastic, and easy to throw together once you have the soffritto (which I'd made the night before). The ricotta and greens are just the perfect addition to the dish. We made it as a main course, and I served it with flatbread (the Baco Bread recipe we love so much). Wonderful dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.