Ricotta meatballs with field herbs. Every time a new herb, every time new flavors are discovered. Super easy to make, light and flavorful. Like many of you, I also spend my days out for work, so I always try to offer recipes that are accessible to everyone, to vary our diet with an eye on simplicity.
Great both hot and cold, ideal for summer days. Perfect as an appetizer or a light dinner.
Every day in my garden I pick some herbs, a little for my hens and a little for myself. Dinner is ready in no time! Tasty and fragrant. Lamb’s quarters, dandelion, purslane, and then there are nettles, fennel, and St. Peter’s herb; an incredible mix, an aromatic variety that can be changed every time.
The herbs are blanched, mixed with ricotta and off to the pan or the oven…
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: About 15
- Cooking methods: Stovetop, Frying, Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz ricotta
- 2 bunches wild herbs (Lamb's quarters, nettles, purslane, St. Peter's herb)
- as needed breadcrumbs
- as needed Grana Padano cheese, grated
- as needed salt
- 1 egg
- as needed sunflower oil
You will need the tools listed below and you’ll also find shopping tips
A bowl, colander, pot for vegetables, blender, container for breading, frying pan. And then paper to absorb excess oil, various utensils…
- Bowls
- Colanders
- Blenders
- Paper Towels
Steps
In a bowl, mix the ricotta, eggs, salt, and cheese.
After briefly boiling the herbs, blend them and add them to the mixture. Mix well
And form the meatballs which you then coat in breadcrumbs.
Fry in hot oil and drain excess oil on kitchen paper.
Serve accompanied by salad. Perfect for any break.
Some more advice
Ricotta meatballs are perfect for any food break. A light and tasty dinner, an appetizer. By changing the variety of herbs, you always get a new flavor. You can also replace the herbs with spinach or Swiss chard.
