Ricotta Meatballs in the air fryer, crunchy on the outside, super soft inside, ideal as finger food or appetizer, perfect also as a main course.
Very simple to make, the only trick is to let the mixture rest for about 30 minutes in the refrigerator.
This way, you avoid using bread in the mixture and only use it as the final coating.
Light and tasty, ricotta meatballs can also be enriched with a blend of herbs to taste, inside and out.
It takes 10 minutes to make them, and they cook quickly thanks to the air fryer.
A good alternative to this cooking method is baking, while I advise against frying or pan-cooking.
Below, I leave you some other ideas on how to make meatballs in the most delicious ways.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 12 pieces
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.8 oz sheep ricotta (well-drained)
- 1.4 oz Grana Padano PDO (grated)
- 1 egg
- 1 pinch fine salt
- to taste chopped parsley (fresh)
- 2 eggs
- 1.4 oz breadcrumbs
- to taste sunflower oil
Tools
- 1 Bowl
- 1 Small Bowl
- 1 Fork
- 1 Parchment Paper
- 1 Air Fryer
Steps
To make the Air Fryer Ricotta Meatballs, drain the ricotta very well from the whey and let it rest in a strainer for a few minutes.
Add the grated Grana, salt, finely chopped parsley, and the egg.
Mix all the ingredients together and let them rest, in a bowl, well covered in the fridge for at least 20 minutes.
In a small bowl, beat the eggs.
Form not too large meatballs and dip them first in the egg and then in the breadcrumbs, shaking off the excess.
Place the meatballs in the air fryer basket lined with parchment paper.
Spray with a little sunflower oil.
Cook them at 374°F for 12-14 minutes depending on the desired level of crunchiness.
Let them cool slightly before enjoying.
FAQ
You can use any ricotta you prefer, but if you choose cow’s milk ricotta, let it drain for at least 20 minutes before using.
