Le Soft ricotta meatballs are a simple, fast and perfect recipe to bring to the table a light but rich in taste.
They are prepared with few ingredients and are ideal both in the oven and in the sauce, perfect for the whole family.
Thanks to the quality of the ricotta and Parmesan cheese, these meatballs are soft inside and slightly golden outside, with an authentic flavor that recalls the kitchen of the house.
LEGEND
- Servings: 3-4 persons
- Time: 20 minutes
- Scope: Second plate
INGREDIENTS
- 400g well drained sheep’s ricotta
- 1 egg
- 50g Parmigiano Reggiano 36 months grated
- 80-100g breadcrumbs
- Chopped parsley
- Salt and pepper q.b.
- Extra virgin olive oil
PREPARATION
- In a bowl, work the ricotta with a fork until creamy.
- Add the egg, Parmesan, parsley, salt and pepper.
- Mix well and add the breadcrumbs a little at a time.
- Form meatballs with your hands.
HOW TO COOK RICOTTA MEATBALLS
In the oven:
Cook at 180°C for about 20 minutes.
To the sauce:
Add them directly in the tomato sauce and complete the cooking.
BOTTLEPAGE COUNCIL
To make the meatballs even more delicious, add a heart of stringy cheese or a pinch of grated lemon zest.
RECOMMENDED INGREDIENTS
Parmigiano Reggiano 36 months
Artisan extra virgin olive oil
Fresh sheep’s ricotta
FAQ
How to make ricotta meatballs softer?
Use well-drained ricotta but not too dry and do not overdo it with breadcrumbs.
Can they be frozen?
Yeah, better from raw.