Meatballs with ricotta
| Difficulty | Easy |
| Tempo di preparazione | 25 min |
Ricotta
Description
Ricotta meatballs are an extremely versatile dish. Ideal for any occasion, whether served as a finger food during an aperitif with friends or as an appetizer or main course for a casual dinner at home. The ingredients are few and
Ingredients
to recalculate the ingredient amounts
| Arborea Ricotta | Arborea Ricotta | 250 g |
|---|---|---|
| Grated Gran Campidano Arborea | Grated Gran Campidano Arborea | 40 g |
| Eggs | Eggs | 1 |
| Garlic Cloves | Garlic Cloves | 1 |
| Parsley sprigs | Parsley sprigs | 1 |
| Extra virgin olive oil | Extra virgin olive oil | q.b. |
| Salt | Salt | q.b. |
| Pepper | Pepper | q.b. |
Instructions
- 1 To make the goat ricotta meatballs, first mince the parsley and garlic; in a bowl, add a drizzle of extra virgin olive oil, the ricotta (drained for a couple of hours), the mince, and a whole egg. Season with salt and pepper and begin working the mixture by hand.
- 2 Add the grated Parmesan and breadcrumbs to your dough and mix until the mixture is smooth and compact. Then, shape it into a loaf and begin to break off small pieces of dough with your fingers and work them with the palms of your hands, forming small circular meatballs.
- 3 Now, line a baking sheet with parchment paper and bake in a preheated oven at 180°C (350°F) for 15 minutes. Alternatively, you can fry them by heating some seed oil in a nonstick pan. Once ready, season with salt, arrange them on a plate, and enjoy!
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