Ricotta and oregano meatballs from Essential Ottolenghi: A Collection (page 221) by Yotam Ottolenghi

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

Accompaniments: Cucumber and lamb's lettuce salad; Gnocchi alla Romana

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

  • MissKoo on July 15, 2020

    OMGilicious! These are just amazing, so light and flavorful. Everyone raved about them. Made a night ahead as they do take time; flavors just improved from that resting time. Opted to broil the meatballs on sheet pan about 4-5 minutes per side before placing in sauce rather than sauté to keep them together better. If you do mis en place and are in a hurry, do note that certain ingredients -- the onions, garlic, chopped oregano -- are halved. Half in the meatballs, half in the wonderful sauce. Recipe explains that, of course, but sidebar list of ingredients does not include the magic word "divided" by those ingredients.

  • KarinaFrancis on July 01, 2020

    Omg these were fantastic! The flavour of the meatballs was delicious and the texture was super light from the ricotta. The mixture was very soft so we cooked the meatballs in a very hot oven before adding them to the sauce and they held together beautifully. The silver fox said “can we pleeeease make these again?” Winner!

  • Ro_ on January 24, 2020

    These were lovely. I had to reduce the cooking time a little as pressed for time, but I don't think they suffered for it. The texture was great, very moist. No problems with breaking up in the pan. I should have added more salt though to the meatball mix.

  • Rachaelsb on November 22, 2019

    Yum! Meatballs had great texture and flavor. Sauce was differently delicious.

  • Rinshin on March 12, 2019

    Did not have problems of crumbly texture, but had problems with meatballs sticking using non-stick frying pan and abandoned frying in favor of baking them in 400f oven for about 25 min. These meatballs have sticky texture when raw due to fair amount of ricotta and parmesan cheese. Even with baking, there was some sticking. Loved the taste of the sauce which was very different from regular marinara because of chicken stock addition. The final dish was well balanced in flavor and meatballs had excellent texture and taste. Some might find the meatballs a little too soft in texture but we loved the texture served alone in a sauce like this. Because very soft textured, these meatballs need to be handled very, very gently.

  • kateroni on December 28, 2018

    I made this for dinner for my husband and young kiddos, and it was a huge hit! Possibly our most favourite new recipe we've tried in months. The meatballs were a great texture, and the sauce was delicious. Bookmarking it as solid recipe to serve guests (as I can do most of the prep etc in advance, have the meatballs and sauce ready to cook before guests come).

  • Silverscreensuppers on December 04, 2018

    I thought these were delicious. Boyfriend made the sauce while I made the meatballs which was fun. I used breadcrumbs from homemade walnut bread which gave the balls a perfect texture I thought. Yummy!

  • cultus.girl on October 27, 2018

    This is a lovely recipe with beautiful flavour. Next time I would use breadcrumbs made from Italian bread which have a bit of “body”. My balls were a little crumbly.

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