Asparagus and Ricotta Meatballs without Eggs
This time I chose to use my beloved asparagus to make small oven-baked meatballs without eggs. I added ricotta, flour, Parmesan, and a spice mix including turmeric. I recommend you try them because they turned out to be delicious meatballs worth trying. A very simple recipe that we can prepare any day of the week and that pairs with almost everything.
If you like meatballs with vegetables, I recommend also trying:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Asparagus and Ricotta Meatballs without Eggs:
- 14 oz asparagus (Cooked)
- 9 oz ricotta
- 3/4 cup flour
- 1 tsp instant yeast for savory preparations
- salt
- 1/2 cup Parmesan
- ground ginger
- ground turmeric
- breadcrumbs
Steps
Preparing the asparagus and ricotta meatballs is very simple and quick, watch the video HERE.
In a bowl, put the chopped asparagus, ricotta, and mix. Add the Parmesan, a bit of salt, and ground ginger.
Add a bit of turmeric and the yeast and mix. Add the flour and combine. Take a bit of the mixture with your hands and form the meatballs.
then roll them in breadcrumbs. Continue this way until the mixture is used up. Arrange them on a baking tray, drizzle a bit of oil on top, then cook at 356°F for about 25 minutes.
Enjoy!
