Salted Ricotta Meatballs: a clever and tasty recipe
The salted ricotta meatballs are one of those dishes that save your dinner… and clear out your fridge! They are made with a few simple ingredients – salted ricotta, boiled potatoes, and a bit of breadcrumbs – and it’s precisely this simplicity that makes them special. They’re perfect when you have leftovers in the kitchen and don’t want to waste anything, but still want to serve something delicious and made with love. I actually made them right after Easter!
How to use up leftover salted ricotta! This is a smart recovery recipe, perfect for turning what you already have at home into a tasty, wholesome, and versatile dish. The potatoes make the mixture soft, the salted ricotta gives it that flavorful touch that makes you go ‘wow,’ and the breadcrumbs help hold everything together. You can cook them in a pan, in the oven, or even in an air fryer.
They are perfect as an appetizer, main course, or even for a friends’ aperitif. Everyone loves them! Just one bite to understand that you can create little kitchen magic even with leftovers.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Air Frying, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Easter Monday, All Seasons
Ingredients for Salted Ricotta Meatballs
- 8.8 oz salted ricotta
- 3 potatoes (medium)
- to taste breadcrumbs
- to taste extra virgin olive oil
Tools for Salted Ricotta Meatballs
- 1 Potato Masher potato masher
- 1 Bowl bowl
Steps for Salted Ricotta Meatballs
First of all, peel and boil the potatoes in salted water or in the microwave (here’s the recipe)
Put the boiled potatoes and the salted ricotta in a bowl and mash everything with a potato masher or a fork.
Mash and mix well until you get a fairly homogeneous mixture.
Now put the breadcrumbs on a plate. With your hands, take a bit of the mixture and form meatballs. Roll them in the breadcrumbs to coat them well.
We can cook them in an air fryer at 392 degrees Fahrenheit for about 15 minutes, turning them halfway through. Alternatively, you can cook them in the oven or in a pan, drizzling them with a little oil.
This is one of the recipes included in my Easter leftovers recipe book
I have gathered 8 recipes to recycle all your Easter leftovers.
These are easy recipes, with few ingredients, that will transform your dinner in a few minutes!
FAQ (Frequently Asked Questions)
Can I prepare the salted ricotta meatballs in advance?
Yes, absolutely! You can prepare the mixture even a day in advance and keep it covered in the fridge. Alternatively, you can form the meatballs and keep them ready in the fridge for 24 hours before cooking. This way, you’ll have less work to do at the last minute!
How do you store cooked meatballs?
Once cooked, let them cool completely and then store them in an airtight container in the fridge. They keep well for about 2-3 days. Before serving, you can reheat them in a pan or in the oven to make them crispy again.
Can I freeze them?
Of course! Salted ricotta meatballs freeze very well. I recommend freezing them raw, already formed, on a tray and then transferring them to a food bag. This way they won’t stick together. When needed, you can cook them directly from frozen: convenient and zero waste!
