Ricotta meatballs are an irresistible appetizer perfect for any occasion. These soft and creamy meatballs are made with fresh Ricotta Romana, aromatic garlic, fresh parsley, eggs, crunchy breadcrumbs, and seasoned with olive oil and salt. Their delicate texture melts in your mouth, leaving a pleasant cheesy aftertaste. Ricotta meatballs are a burst of Mediterranean flavors and are simple to prepare even for those with little time. This recipe originates from the Lazio region but is loved and appreciated throughout the country.
Crack the egg into a bowl, add salt, and beat it lightly
While continuing to stir, incorporate the ricotta, peeled and chopped garlic and parsley, 2 tablespoons of breadcrumbs, and a pinch of salt
Divide the mixture into balls, then roll them in breadcrumbs to form small meatballs
Place a pan on the stove with a knob of butter and 3 tablespoons of oil
As soon as the mixture sizzles, add the meatballs and brown them for a few minutes on each side
Bowl
Pan
Spoon
Parchment Paper
Italia, 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 |
