Cannellini bean and ricotta meatballs, a light and tasty recipe designed for air fryer (or ventilated oven) cooking. Soft on the inside and golden on the outside, ideal as an appetizer, light main course, or accompaniment for salads.
Blend the cannellini beans until smooth and creamy.
Add the ricotta and breadcrumbs, mixing until a compact dough forms.
Shape medium or small meatballs, depending on use.
Coat the meatballs in breadcrumbs to create an even coating.
Place the meatballs on a baking tray and drizzle with extra virgin olive oil.
Cook in the air fryer or in a preheated ventilated oven at 180°C for about 20 minutes, until golden.
Blender or mixer
Medium bowl
Baking tray
Air fryer
In the fridge: store in an airtight container for 1-2 days. In the freezer: freeze raw or cooked. Thaw in the fridge and reheat in the oven at 180°C before serving.
Italy, Puglia
| Energy (kcal) | 249.52 |
| Carbohydrates (g) | 38.47 |
| of which Sugars (g) | 3.04 |
| Fat (g) | 5.52 |
| of which Saturates (g) | 3.1 |
| Protein (g) | 14.35 |
| Fiber (g) | 7.13 |
| Sale (g) | 0.15 |
