I recently discovered sheep ricotta and I must say I fell in love with it, these Sheep Ricotta and Zucchini Meatballs strictly fried are fabulous.
Dry after frying, with few and simple ingredients, soft and delicious to eat even with your hands.
We made them medium-sized and they turned out 18 to eat as a second course, but if you want to make them for an aperitif or as an appetizer many more will come out, since they will be smaller.
In short, ricotta, zucchini, parmesan and little else, to be enriched with the aromatic herbs you like best and they will be perfect.
Try making them in the oven or air fryer too, in 20 minutes they will be ready, and with just a spray of extra virgin oil on the surface, so, if you’re on a diet you don’t have to give up trying them.
Below as usual I leave you other tasty recipes with ricotta and then let’s go right below the photo as always to find out how to prepare these Sheep Ricotta and Zucchini Meatballs!!
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Sheep Ricotta and Zucchini Meatballs
- 500 g sheep ricotta
- 2 zucchini
- 1 egg (large)
- 4 tbsp grated Parmesan cheese
- 4 tbsp breadcrumbs
- 2 pinches salt
- 1 pinch nutmeg (optional, you can use black pepper)
- 1 egg (medium-large)
- 4 tbsp milk
- 150 g breadcrumbs
- 2 pinches salt
Tools
- 1 Chopper
- 1 Bowl glass
- 1 Small Pot
- 2 Deep Plates
- 1 Skimmer
Preparation
To prepare the Sheep Ricotta and Zucchini Meatballs first let the ricotta drain from its preservation serum.
Wash, trim, and dry the zucchini.
Cut the zucchini into slices and insert them in the cup of a chopper or mixer equipped with blades.
Chop them finely then transfer them into a fine mesh colander and let them drain excess water by squeezing them a couple of times.
In a large bowl place the drained ricotta, an egg, the parmesan, and the breadcrumbs, mix to combine.
Incorporate the well-squeezed zucchini, salt and season with grated nutmeg or ground black pepper if you prefer.
With a fork mix very well and if needed add another tablespoon of breadcrumbs.
Take a generous tablespoon of mixture and with your hands shape the ricotta and zucchini meatballs.
In a deep plate beat 1 egg with a few tablespoons of milk, salt and pepper if desired, pass the meatballs one at a time turning them with a fork.
Then roll them in breadcrumbs making sure it adheres well.
Then quickly again in the beaten egg then in breadcrumbs, this way you will have a crispier crust.
Place the meatballs on a tray and let them rest in the fridge for at least 30 minutes.
Heat plenty of frying oil in a medium-sized and tall pot and fry few meatballs at a time (I put 4 at a time).
Turn them with a skimmer when they are golden brown on one side, drain them on absorbent paper.
They are delicious hot but great as an appetizer at room temperature.
Tips and Variations for Sheep Ricotta and Zucchini Meatballs
You can bake the Sheep Ricotta and Zucchini Meatballs in the oven at 375°F for 20 minutes on a baking sheet covered with parchment paper, or in an air fryer at 340°F for 15 minutes spraying them with a little extra virgin olive oil.
Want to make them more delicious? Add a cube of melting cheese in the center of each meatball.
You can enrich the meatballs with some chopped fresh parsley or with oregano.
Resting in the fridge helps them compact well before frying.
Other Recipes
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