Potato and ricotta balls are crispy on the outside and soft and melty on the inside thanks to the cheesy center. They’re not fried and not greasy because they’re baked in the oven or cooked in an air fryer. They’re light and truly irresistible, egg-free and one leads to another.

They’re one of those dishes I make when my pantry is half-empty — and believe me, that happens often — and I don’t feel like or have time to go to the supermarket. With a few ingredients I can save lunch or dinner and make the whole family happy!

This ricotta and potato balls recipe is super easy to prepare, without going crazy in the kitchen.

Sometimes I cook the potatoes the night before so at noon half the work is already done.

My children love them and when they go on school trips they ask me to make them to take in their packed lunch because they’re also great cold.

Believe it or not, when potatoes arrived in Europe in the 16th century after the voyages of Christopher Columbus, many Europeans didn’t trust this tuber because it grows underground and they even considered it dangerous. In some countries it was grown only as an ornamental plant! Only later was its nutritional value discovered, and today it is one of the most beloved ingredients in the kitchen.

Potatoes provide energy and satiety, ricotta supplies protein and is milder than many other cheeses, and air cooking makes them lighter.

They are excellent served as a main course or as an appetizer; friends and family will surely enjoy them! When I let mine taste them, they immediately ask me for the recipe.

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