The RICOTTA CACIO E PEPE MEATBALLS are a delicate and playful twist on classic meatballs, inspired by the typical flavors of Roman cuisine. They are soft, flavorful and defined by simple ingredients that bring out the taste of the cheese.
The end result is a creamy, slightly peppery and savory dish in which every bite enhances the simplicity and goodness of the ingredients.
They are perfect as an appetizer or as a main course, accompanied by a simple salad or grilled vegetables. The rich, intense flavor of cacio e pepe is balanced by the creaminess of the ricotta, creating an irresistible dish.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup cow's milk ricotta (or drained sheep's ricotta)
- 1 egg (medium)
- 1/3 cup grated pecorino romano
- 1.8 oz breadcrumbs
- pinch salt (if needed)
- to taste black pepper
- 2/3 cup milk
- 1/2 cup pecorino romano
- 1/2 tsp black pepper
- 1/4 cup milk
- 1 tbsp cornstarch
YOU WILL NEED FOR THE RICOTTA CACIO E PEPE MEATBALLS
- 1 Bowl
- 1 Strainer
- 1 Small saucepan
- 1 Frying pan
- 1 Whisk
- 1 Plastic wrap
PREPARATION RICOTTA CACIO E PEPE MEATBALLS
Preparing the RICOTTA CACIO E PEPE MEATBALLS is really child’s play — easy and quick.
Place the ricotta in a strainer and let it drain for 20 minutes so it becomes as dry as possible. If the ricotta is already dry you can skip this step.
Once dry, put it in a bowl and work it with the egg, the grated pecorino, the pepper and the breadcrumbs, adding the breadcrumbs little by little until you obtain a fairly firm mixture. If needed, add a pinch of salt.Adjust the amount of breadcrumbs and cheese depending on the moisture of the ricotta.
Cover with plastic wrap directly on the surface and refrigerate the mixture to firm up for 30 minutes.In a small saucepan place the milk, pecorino and pepper. Stir with a whisk and put over low heat. Let the pecorino melt.
Dissolve the cornstarch in the remaining cold milk, taking care not to create lumps. Add it to the hot milk on the stove and, stirring continuously, allow it to thicken.
After the resting time, take the ricotta mixture out of the fridge and form walnut-sized balls. Fry them in hot vegetable oil until golden. Alternatively, you can bake them in the oven at 356°F for 20-25 minutes.
Once cooked, drain the meatballs on absorbent paper to remove excess oil. Plate them and spoon the hot cacio e pepe sauce over them.
