Ricotta meatballs are an irresistible appetizer and perfect for serving on any occasion. These soft and creamy meatballs are made with fresh Roman ricotta, aromatic garlic, fresh parsley, eggs, crunchy breadcrumbs, and seasoned with olive oil and salt. Their delicate texture melts in your mouth, leaving a pleasant aftertaste of cheese. Ricotta meatballs are an explosion of Mediterranean flavors and are easy to prepare even for those with little time available. This recipe originates from the Lazio region but is loved and appreciated throughout the country.
Crack the egg into a bowl, season with salt and lightly beat it
Continue mixing in the ricotta, garlic, and parsley, cleaned and chopped, 2 tablespoons of breadcrumbs, and a pinch of salt
Then divide the mixture into balls, then coat them in breadcrumbs to form small meatballs
Place a pan on the heat with a knob of butter and 3 tablespoons of oil
As soon as the dressing sizzles, lay the meatballs in it and brown them for a few minutes on each side
Bowl
Pan
Spoon
Parchment Paper
Italy, Lazio
| Energy (kcal) | 271.67 |
| Carbohydrates (g) | 7.73 |
| of which Sugars (g) | 2.57 |
| Fat (g) | 23.47 |
| of which Saturates (g) | 8.94 |
| Protein (g) | 7.82 |
| Fiber (g) | 0.25 |
| Sale (g) | 0.71 |
