Ricotta Meatballs are a valid alternative to the usual meatballs. This recipe is really easy to make and requires only a few ingredients. Well-drained ricotta is mixed with parmesan, eggs, parsley, and breadcrumbs. After a short rest in the fridge, the meatballs are fried in hot oil to be enjoyed hot or cold, as an appetizer or second course. This is the usual humble recipe from the farming tradition that managed to create delicious dishes with minimal resources. If you like ricotta, you can try it breaded, baked, as a filling for zucchini flowers, or you can also make meatballs in sauce. Let’s prepare Fried Ricotta Meatballs together.
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 469.76 (Kcal)
- Carbohydrates 17.90 (g) of which sugars 1.45 (g)
- Proteins 23.99 (g)
- Fat 34.09 (g) of which saturated 14.02 (g)of which unsaturated 7.25 (g)
- Fibers 0.87 (g)
- Sodium 840.58 (mg)
Indicative values for a portion of 185 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 Ricotta Meatballs
- 21.16 oz ricotta
- 2 eggs
- 1/2 cup grated parmesan cheese
- to taste breadcrumbs
- 1 bunch parsley
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
What You Need for Ricotta Meatballs
- 1 Bowl
- 1 Plate
- 1 Frying Pan
Procedure for Ricotta Meatballs
For making these fried meatballs, I used sheep’s milk ricotta, which I find very tasty; if unavailable, cow’s milk ricotta can be used, which is also lighter.
The ricotta used for the meatballs should be very dry, so place it to drain in a container with its own basket, ensuring that the bottom of the basket does not touch the container’s base.
In this way, the liquid will gradually drain, leaving the ricotta dry and firm inside the basket. During this phase, which can last from a whole night to more than a day, the cheese should be kept in the fridge.
Place the ricotta in a large bowl and mash it with a fork. Separately, crack the eggs, beat them, and add them to the ricotta.
Season to taste with salt and pepper, then add the chopped parsley and grated cheese and mix.
The mixture should be soft but dry. If it’s not, either because the ricotta is too moist or the eggs are a bit large, fix it by adding a few pinches of breadcrumbs.
Oil your hands and start forming the meatballs, shaping them as desired and rolling them, one by one, in a plate with breadcrumbs.
Place them on a tray and refrigerate for half an hour or more. After the resting time, proceed to cook them.
Pour the oil into a pan and let it heat. Place the meatballs inside, spacing them out, and let them cook until golden brown.
Turn the ricotta meatballs to the other side and let them cook again, then remove them from the pan and place them on a sheet of absorbent paper to remove excess oil.
Serve the ricotta meatballs hot, warm, or cold, accompanied by a fresh salad. Enjoy your meal!
