Ricotta and Tomato Meatballs are a delicious appetizer with a creamy ricotta center and a savory tomato dressing. These meatballs are soft and light thanks to the use of ricotta, and the combination of Grana Padano cheese, pine nuts, and mint adds a unique flavor touch. The tomato dressing further enriches the dish with its freshness and acidity. This recipe is perfect to enjoy during an aperitif or as an appetizer for an Italian meal.
Mix the ricotta with the grated grana, a pinch of salt, and a dash of grated nutmeg in a bowl. Finely chop the mint and marjoram leaves, add them to the ricotta, and mix well.
With damp hands, form 4 large flat meatballs and place them on four flat plates; blanch the tomatoes in boiling water for a few seconds, drain them, peel them, remove the seeds, and cut the pulp into cubes.
Toast the pine nuts in a non-stick pan, then sprinkle them over the ricotta meatballs; drizzle a bit of oil on the slices of bread and toast them under the oven grill, cutting them into triangles.
Place the diced tomato, seasoned with a drizzle of oil and a pinch of salt, in the center of the meatballs.
Ciotola
Padella
Cucchiaio
Cucchiaio da gelato
Store the ricotta and tomato meatballs in the refrigerator for up to 2 days.
Ricotta meatballs are a classic Italian appetizer, perfect for an informal dinner or an aperitif.
Italy
| Energy (kcal) | 144.58 |
| Carbohydrates (g) | 3.57 |
| of which Sugars (g) | 3.57 |
| Fat (g) | 10.51 |
| of which Saturates (g) | 5.21 |
| Protein (g) | 8.81 |
| Fiber (g) | 0.62 |
| Sale (g) | 0.13 |
