Maybe because they are round, maybe because they can be eaten with your hands, but everyone loves meatballs, both young and old! So you can get creative and make them as you like. Today, I made them with carrots, ricotta, and broccoli. Just another way to eat healthy things, especially for the little ones. How many did I make? Well, honestly I didn’t have time to count them… I just know how many are left.
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz Broccoli
- 8.8 oz Carrots
- 7 oz Ricotta
- 2 Eggs
- Breadcrumbs
- Grana Padano DOP
- Vegetable Oil
- Salt
Preparation
The process for preparing the carrot, ricotta, and broccoli meatballs is very simple and quick. First, prepare the vegetables. Trim and clean the carrots, cut them into chunks, and boil them in salted water for about 15 minutes from the boiling point. In another pot, boil the broccoli. I suggest cutting them into small pieces so they cook faster. At this point, drain them both and pour them into the mixer bowl.
Meanwhile, in a plate, beat one egg and add in the following order: ricotta, vegetables, 4 tablespoons of breadcrumbs, and one of grated cheese. Shape balls with damp hands and pass them in the beaten egg with a pinch of salt, then in the breadcrumbs, and let them rest on a work surface for a few minutes.
Heat abundant oil in a pan and when it reaches the right temperature, fry the carrot, ricotta, and broccoli meatballs. Once cooked, let them dry on absorbent paper and transfer them to a serving dish.
Simple to make, the carrot, ricotta, and broccoli meatballs will win over both young and old!
Go back to the home to read all the other recipes!
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