FENNEL AND RICOTTA MEATBALLS. The fennel and ricotta meatballs are a simple, tasty, and light vegetarian main course. Perfect for those looking for a healthy and flavorful dish, ideal even for children. A vegetarian alternative to the classic meatballs, these meatballs surprise with their delicate flavor and creamy texture. The fennel gives a fresh and aromatic note, while the ricotta makes the meatballs soft and creamy.
Easy to prepare and customizable, they can be baked or fried, depending on your preference. Serve with a simple tomato sauce or yogurt sauce, and they’ll be a hit at the table. Here are some variations to make the meatballs even more appetizing: Add a pinch of curry or paprika for a spicier flavor. Mix in chopped black olives or capers for a more intense taste. Replace the ricotta with spreadable cheese. Coat the meatballs with herb-flavored breadcrumbs. Whatever the chosen variation, the fennel and ricotta meatballs will be a healthy and tasty dish that will appeal to the whole family.
Below you will find other delicious fennel recipes:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Fried, Baked
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 938.43 (Kcal)
- Carbohydrates 20.10 (g) of which sugars 2.15 (g)
- Proteins 10.17 (g)
- Fat 92.06 (g) of which saturated 18.19 (g)of which unsaturated 68.03 (g)
- Fibers 1.95 (g)
- Sodium 451.70 (mg)
Indicative values for a portion of 106 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
- 1.5 cups breadcrumbs
- 1 egg
- 3 tablespoons grated Parmesan cheese
- to taste salt
- to taste pepper
- as needed peanut oil (for frying)
- as needed extra virgin olive oil
Tools
Below are 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 Beaker and 500 ml Chopper, Stainless Steel Blades
- Pan Krüger PF24 – Frying Pot, Ø 24 cm, 4 liters
- Baking Dishes Alluflon Lasagna Pan Tradition Italy in Aluminum, Black, 42 x 29.5 x 7.5 cm
Steps for Fennel and Ricotta Meatballs
Begin by thoroughly washing the fennel, then remove the ends and cut it into fairly large chunks. Take a pot, fill it with water, and immerse the fennel pieces. Boil for 20 minutes. Drain and place them in a baking dish with a piece of butter, the ricotta, and grated Parmesan. Bake at 340°F for about 20 minutes, then blend them into a puree.
Pour the mixture into a bowl, pass it through a sieve, add salt and pepper, then add the egg and breadcrumbs. Mix well with a spoon, and if it is too soft, you can add more breadcrumbs.
Pour the remaining breadcrumbs onto a plate and roll the prepared meatballs in it. Then place the meatballs on a baking sheet covered with parchment paper and brush them with a little olive oil. Bake at 350°F for about 25 minutes, and once the meatballs are golden, turn off the oven and serve hot. Alternatively, you can fry them in plenty of peanut oil.
Storage, Notes, and Tips for Fennel and Ricotta Meatballs
Before serving, you can decorate them with sprigs of aromatic herbs and slices of raw fennel. Once the meatballs are ready, you can also freeze them and cook them later.
