Meatballs with Vegetable Salad, creamy bites with ricotta, Grana, and creamy cheese with a small salad, or rather a dice of peppers of different colors for a fresh appetizer I saw on a website.
You can vary the cheese balls by adding mascarpone or robiola, but it’s essential to use rather dry ricotta that has been well-drained for a couple of hours.
At home, I had some pistachio crumbs with which I covered the mixed cheese balls, but hazelnut or pistachio crumbs also work well.
These quantities make about 10/12 cheese balls that you can arrange on a plate for the most gluttonous around the table…
I barely dressed the peppers with a drop of oil to make the appetizer even more delicious, and you can use tartar sauce or mayonnaise instead of the classic EVO oil…
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I suggest other delicious finger food recipes like:
4 COLD APPETIZERS READY IN 10 MINUTES
APERITIF AND FINGER FOOD
P.S. Nothing prevents you from preparing any other salad of mixed vegetables (even cooked) to prepare this finger food glass with meatballs with vegetable salad!
MEATBALLS WITH VEGETABLE SALAD
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4/6 people
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 7 oz mixed ricotta (well drained and dry)
- 3.5 oz cream cheese
- 1 tbsp Grana Padano (grated)
- 2 pinches turmeric powder
- 1 tsp chopped parsley
- as needed pistachio crumbs (or hazelnuts or almonds)
- as needed extra virgin olive oil
- as needed salt
Preparation
For this simple and easy appetizer, let’s first prepare the cheese balls which need to stay in the refrigerator to solidify and compact.
In a bowl, mix dry ricotta and cream cheese.
Add turmeric powder and chopped parsley, mixing well the cheese cream.
Also add the Grana and make many balls that will then be rolled onto pistachio crumbs to be entirely covered.
Place the cheese and pistachio balls in the refrigerator and move on to prepare the mixed pepper dice.
Wash and remove the stem from the peppers, then also remove the white seeds and inner filaments.
With the help of a cutting board, slice into strips and then dice the peppers of different colors green, yellow, and red.
If you prefer, you can enrich this vegetable salad by adding cucumbers, carrots, and whatever you like.
Keep the diced vegetables in the refrigerator covered with appropriate film until it’s time to prepare the cheese balls with pepper salad.
After the time has passed, put about 3 tablespoons of peppers in each serving glass (or bowl at your pleasure), seasoning with a pinch of salt and a teaspoon of extra virgin olive oil.
Pierce each ball with a toothpick and place it on the glass and serve at the table.
The remaining cheese balls garnished with pistachio crumbs I simply placed in small bamboo tasting spoons for guests who wanted to have seconds…
Enjoy your meal!
Annalisa
