Ricotta and pea meatballs are a delicious appetizer perfect to be served in a nice basket of “fried treats.” For me, the cooking of meatballs and fried treats is always in an air fryer, but nothing prevents you from proceeding with classic deep frying. Crunchy on the outside and soft on the inside, the ricotta and pea meatballs with diced ham are delightful!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 15 meatballs
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.6 oz peas
- 1/2 fresh red onion
- 3.5 oz ricotta
- 3.5 oz diced cooked ham
- 2 tbsps grated parmesan
- 1 tbsp extra virgin olive oil
- 1 cup cup water
- to taste salt
- 1 egg
- to taste breadcrumbs
Tools
- 1 Bowl
- 1 Air fryer GOURMETmaxx
- 1 Air fryer parchment paper sheet
- 1 Small saucepan
- 1 Oil sprayer
Steps
Thinly slice the onion. Transfer it to a small saucepan with the peas and water and cook for about ten/fifteen minutes. Drain the peas from any cooking liquid and mash them with a fork. Add the ricotta, diced ham, egg, parmesan, and season with salt. Mix everything well to obtain a well-blended mixture. If it turns out too soft, you can add a little breadcrumbs. Shape the mixture into meatballs with your hands. Roll them in breadcrumbs and place them on the grill (or basket) of the air fryer with the special parchment paper. Spray a little extra virgin olive oil and cook at 356 °F for about 20 minutes, turning the meatballs halfway through cooking.
Notes
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