The BAKED RICOTTA AND HAM MEATBALLS are simple, light but very tasty bites that can be served as a main course—much loved by kids—or as an appetizer, perhaps paired with sparkling aperitivo drinks. In any case their delicate yet satisfying flavor will be much appreciated by your family and friends.
The ease with which this dish can be prepared—really in just a few minutes—makes these meatballs extremely convenient to make even at the last minute and in large quantities without any effort, as you can see in the step-by-step photo recipe I provide below. In addition, the meatballs are delicious even without frying, keeping them lighter and avoiding unpleasant odors at home. They are great on their own, but if you want to serve them with a sauce (from classic ketchup to fresh tzatziki) they will be even more appreciated.
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- Difficulty: Very easy
- Cost: Very budget-friendly
- Preparation time: 10 Minutes
- Portions: 12 meatballs
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 94.34 (Kcal)
- Carbohydrates 4.65 (g) of which sugars 1.24 (g)
- Proteins 5.53 (g)
- Fat 6.06 (g) of which saturated 2.84 (g)of which unsaturated 1.74 (g)
- Fibers 0.36 (g)
- Sodium 180.59 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup cow's milk ricotta
- 4 oz cooked ham
- 1 egg (medium)
- 1 oz Parmesan cheese
- 4 tbsp breadcrumbs
- Half onion (medium)
- 1/3 stalk celery
- Half carrot (small)
- to taste salt
- to taste black pepper
- to taste parsley
- to taste extra-virgin olive oil
WHAT YOU’LL NEED FOR BAKED RICOTTA AND HAM MEATBALLS
- 1 Food processor
- 1 Pan
- 1 Bowl
- 1 Baking sheet
- Parchment paper
PREPARATION OF RICOTTA AND HAM MEATBALLS
The preparation of the RICOTTA AND HAM MEATBALLS is very easy and quick.
Finely chop the celery, carrot and onion. Sauté them in a pan with a drizzle of oil and a pinch of salt for 5 minutes. Turn off the heat and let cool.
Meanwhile, chop the cooked ham (or prosciutto crudo if you prefer) in the food processor. Place it in a bowl with the ricotta, Parmesan, breadcrumbs, the sautéed vegetables, the egg, salt and pepper.
Mix all the ingredients until you obtain a mixture that is not too soft (if needed, add more breadcrumbs or Parmesan).
Cover with cling film pressed onto the surface and refrigerate for 30 minutes.
After chilling, take the mixture out, wet your hands and form meatballs.
Place them on a baking sheet lined with parchment paper, drizzle with some oil and bake in a preheated conventional oven at 374°F for 20 minutes.
Remove the ricotta and ham meatballs from the oven and enjoy them with sauces and a fresh salad.
STORAGE
The meatball mixture can be kept in the refrigerator, well covered, for up to 1 day. If you wish, once cooked you can freeze them and, when needed, reheat them from frozen in the oven for a few minutes.
