Broccoli and ricotta meatballs

Instructions

• 1 To begin, focus on the vegetables: cut the broccoli florets, rinse them thoroughly under running water, and cook them in plenty of salted water for about 15 minutes. Do the same with the potatoes, which should be boiled whole with their skins on.
• 2 Meanwhile, crumble the stale bread and soak it in a bowl with 3 tablespoons of semi-skimmed milk. Once the broccoli florets are cooked, drain them, transfer them to a large bowl, and mash them with a fork. Once the potatoes are cooked, peel them and mash them along with the broccoli.
• 3 Drain the ricotta, squeeze out the excess milk from the bread, and combine both ingredients with the vegetables. Add the egg, Gran Campidano cheese, a couple of tablespoons of breadcrumbs, and season with salt. Mix well and shape into meatballs, finally coating them in breadcrumbs.
• 4 Arrange the meatballs, well spaced apart, on a baking sheet lined with parchment paper and drizzle with extra virgin olive oil. Bake at 180°C (350°F) in a conventional oven for about 20 minutes, finishing with a few minutes of grilling. Serve the broccoli and ricotta meatballs piping hot.