Meatballs with asparagus and ricotta baked or air fried. The recipe I want to tell you about today features asparagus. Asparagus is a vegetable rich in fiber, vitamins, and minerals. They lend themselves to the preparation of many appetizer recipes, first courses, side dishes, but also main courses, just like the recipe I want to share with you today. First, I boiled the asparagus and then used them to make delicious Meatballs that I baked, but an air fryer works just as well, now essential in every kitchen. I added ricotta to my preparation, which made them very soft inside and crunchy outside. I recommend you also don’t miss the Zucchini Meatballs recipe and the Asparagus and Gorgonzola Risotto recipe. So let’s run to the kitchen and prepare some delicious Meatballs with ricotta and asparagus
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven, Stovetop, Air Frying
- Cuisine: Italian
- Seasonality: Spring
- Energy 115.43 (Kcal)
- Carbohydrates 8.29 (g) of which sugars 1.18 (g)
- Proteins 6.85 (g)
- Fat 6.36 (g) of which saturated 3.24 (g)of which unsaturated 1.67 (g)
- Fibers 1.19 (g)
- Sodium 191.95 (mg)
Indicative values for a portion of 100 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 Asparagus Fritters
- 9 oz asparagus
- 5.3 oz ricotta
- 1/3 cup breadcrumbs
- 1/3 cup grated Parmesan cheese
- to taste salt
- 1 pinch pepper
- 1/4 cup remilled durum wheat semolina
- to taste extra virgin olive oil
How to prepare Meatballs with asparagus
Clean the asparagus. Remove the tougher part of the stem, I break them where the stem becomes tender. Wash them under running water and let them cook in lightly salted water for about 10-12 minutes. The cooking time of the asparagus depends greatly on their size and quality, so I recommend checking the cooking by piercing them with a fork.
Drain the asparagus and cut them into small pieces. Mix the asparagus in a bowl with the ricotta, a pinch of salt, a pinch of pepper, the grated Parmesan cheese, and the ricotta. Simply mix with a fork and also add the breadcrumbs. Mix well.
Form the meatballs. Take a handful of mixture and press it between your hands to give it a round or slightly flattened shape as I did. As you prepare them, roll them in the remilled semolina.
Arrange the Asparagus Meatballs side by side on a baking sheet lined with parchment paper. Lightly oil the surface. Bake the Meatballs in a preheated static oven at 375°F for 16-18 minutes or in an air fryer at 375°F for 16 minutes.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there are any leftover meatballs, store them in a container in the fridge. You can simply reheat them for a few minutes in the oven or microwave.
Don’t miss the Super Quick Zucchini Meatballs recipe too
Your Questions
What can I substitute for ricotta?
With crescenza, stracchino, or robiola
What can I substitute for remilled semolina?
With breadcrumbs or cornmeal
