Simple potato and ricotta meatballs are an easy, tasty, and light main course. The simple potato and ricotta meatballs are always delicious: serve them hot now, but in the warm season, they’re perfect for the beach, the office, or a picnic because they’re delightful even cold. And most importantly, they’re irresistible to children! Try them!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 16 Pieces
- Cooking methods: Frying, Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14.1 oz boiled potatoes (already cooked)
- 7.1 oz ricotta
- 2 tablespoons grated Parmesan
- 1 egg white
- to taste salt
- to taste breadcrumbs
- 3 tablespoons extra virgin olive oil
Tools
- 1 Bowl
- 1 Potato Masher
- 1 Reusable Parchment Paper Sheet
Steps
Boil the potatoes. Mash them with the potato masher and let them cool. In a bowl, mix the ricotta with the Parmesan and a pinch of salt, then add the potatoes and egg white. Combine the ingredients to create a nice homogeneous mixture and let it rest covered in the fridge for thirty minutes. After resting, form the meatballs (about thirty grams each) and roll them in breadcrumbs. Place them on a baking sheet lined with parchment paper, drizzle with oil, and bake in a preheated oven at 350°F for 25 minutes or until they are well browned, turning them gently halfway through cooking. If you prefer, you can fry them in hot oil a few at a time, draining them on absorbent paper.
Notes
Recipe source: Easy with Taste November 2022
