The Ricotta cheese balls they are a tasty variant to the traditional meatballs, a peasant dish of Calabrian origin that requires very few basic ingredients: ricotta, eggs and parsley. They are an excellent vegetarian dish to be served both hot and cold accompanied by salads or dressings such as a savory one Pepper sauce. The Ricotta Meatballs will match everyone with their soft filling and the infallible crunchy breading.

Preparation

1

In a large bowl combine the breadcrumbs, grated Parmesan, ricotta, chopped parsley and egg.

2

Mix all the ingredients well with the help of a spatula.

3

Spread a layer of breadcrumbs on a plate; wet your hands with water, then take a small amount of dough and form into balls. Roll all the created meatballs in bread.

4

Pour the peanut oil into a saucepan and bring it to 170 °, checking it with a kitchen thermometer (alternatively dip a wooden toothpick in it: when bubbles form, the oil will be ready). Dip the meatballs, a little at a time, into the pot and cook for a few minutes until completely golden, turning them from time to time.

5

Take the ricotta meatballs ready and pat them with absorbent kitchen paper before serving.

Accessories

• Large bowl

• Spatula

• Flat plate

• Pot

• Kitchen thermometer

• Blotting paper

Tips and hints

• If you are a lover of the genre, we suggest you try these fantastic ones Vegetarian meatballs.

• The ricotta meatballs can be fried, baked in the oven for a lighter version, or in a pan covered with tomato and basil sauce.

• How about making them sweet? Once fried in oil, sprinkle them with icing sugar or caramelize them with a little honey.

storage

The ricotta meatballs can be stored in the refrigerator, in an airtight container, for a maximum of 2 days.