FENNEL AND RICOTTA MEATBALLS. Fennel and ricotta meatballs are a simple, tasty, and light vegetarian main course. Perfect for those looking for a healthy and flavorful dish, also ideal for children. A vegetarian alternative to classic meatballs, these meatballs surprise with their delicate flavor and soft consistency. Fennel gives a fresh and aromatic note, while ricotta makes the meatballs soft and creamy. They are very versatile; you can also use them for a delicious side dish like Baked Gratin Fennel
Easy to prepare and customizable, they can be baked or fried, depending on your tastes. Served with a simple tomato sauce or yogurt sauce, they will be a hit at the table. Here are some variants to make the meatballs even more appetizing: Add a pinch of curry or paprika for a spicier flavor. Add chopped black olives or capers for a bolder taste. Replace the ricotta with spreadable cheese. Bread the meatballs with herb-flavored breadcrumbs. Whatever variant you choose, fennel and ricotta meatballs will be a healthy and tasty dish that the whole family will love.
Below you will find more delicious recipes with fennel:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Frying, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 481.86 (Kcal)
- Carbohydrates 10.32 (g) of which sugars 1.11 (g)
- Proteins 5.22 (g)
- Fat 47.27 (g) of which saturated 9.34 (g)of which unsaturated 34.93 (g)
- Fibers 1.00 (g)
- Sodium 231.94 (mg)
Indicative values for a portion of 60 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 for fennel and ricotta meatballs
- 7 oz fennel
- 7 oz ricotta
- 1 1/4 cups breadcrumbs
- 1 egg
- 3 tbsps grated Parmesan
- to taste salt
- to taste pepper
- to taste peanut oil (for frying)
- to taste extra virgin olive oil
Tools
Below you will find the tools I used:
- Immersion Blenders Moulinex DD6578 Quickchef 2in1 Immersion Blender, 1000 W, Mixer with Powelix Technology and 10 Speeds, 2 Accessories, 800 ml Cup and 500 ml Chopper, Stainless Steel Blades
- Frying Pan Krüger PF24 – Frying Pot, Ø 24 cm, 4 liters
- Baking Pans Alluflon Lasagna Pan Tradition Italy in Aluminum, Black, 16.5 x 11.6 x 3 in
Steps for fennel and ricotta meatballs
Let’s start by thoroughly washing the fennel, then remove the ends and cut it into fairly coarse pieces. Take a pot, fill it with water, and immerse the fennel pieces. Boil them for 20 minutes. Drain them and place them in a baking dish with a piece of butter, ricotta, and grated Parmesan. Bake at 340°F for about 20 minutes, then blend them until they become a puree.
Pour the mixture into a bowl, passing it through a sieve, add salt, pepper, the egg, and the breadcrumbs. Mix everything well with a spoon. If it’s too soft, you can add more breadcrumbs.
Pour the remaining breadcrumbs onto a plate and roll the prepared meatballs in it. Place the meatballs on a baking sheet lined with parchment paper and brush them with a little extra virgin olive oil. Bake at 355°F for about 25 minutes. Once the meatballs are golden, turn off the oven and serve them hot. Alternatively, you can fry them in plenty of peanut oil.
Storage, notes, tips for fennel and ricotta meatballs
Before serving you can decorate them with sprigs of herbs and slices of raw fennel. Alternative Breading:
Replace part of the breadcrumbs in the external breading with corn flour (fioretto) for a more rustic and crunchy crust, or with mixed sesame seeds for a Middle Eastern aroma.
“Flavorful” Oven Cooking:
Bake the meatballs on a baking sheet with parchment paper, and instead of just brushing them with oil, sprinkle them with a little grated Parmesan mixed with breadcrumbs.
Notes and Tips
Moisture Management: After boiling, it’s essential that the fennel is very well drained and dried. The ricotta must be well-drained (preferably drained in a colander for a few hours) to prevent the mixture from being too soft.
Consistency: If the mixture is too sticky after adding the egg, ricotta, and the first 1 1/4 cups of breadcrumbs, gradually add more breadcrumbs until you get a moldable mixture.
Flavor Adjustment: Taste the mixture before adding the egg (for hygiene reasons) and adjust salt and pepper to your taste.
Storage
Cooked: The meatballs (both baked and fried) can be stored in an airtight container in the refrigerator for 2-3 days. To reheat them, it’s recommended to use the oven to restore crispiness.
Raw (Mixture): The mixture can be stored in the refrigerator, well-covered, for a maximum of 24 hours.
Freezing:
Raw: Form the meatballs and freeze them on a tray. Once hardened, transfer them to a freezer bag. Cook directly from frozen (adding about 5-10 minutes to the cooking time).
FAQ (Questions and Answers)
Can I avoid pureeing the fennel after boiling?
Yes, if you prefer a less smooth bite. After boiling, mash the fennel with a fork or potato masher for a more rustic texture. Just make sure they are very soft.
What’s the best way to reheat already cooked meatballs?
The best way is in a static oven at 320°F for about 5-10 minutes, or in a non-stick pan without oil (or with a little oil) over medium-low heat. Avoid the microwave, which would make them rubbery.
Can I replace the egg with another binder?
Yes, if you can’t use the egg, you can replace it with: 1 tablespoon of chickpea flour mixed with 3 tablespoons of water (equivalent to 1 egg) or a tablespoon of mashed boiled potato added to the mixture.
