Ricotta meatballs are a delicious vegetarian main dish made with a few ingredients. They are small bites with a soft texture and delicate flavor. You only need a few elements to make them: a quick and very easy preparation that will take you very little time. A few minutes to roll them in your hands, bread, and decide whether to bake them with just a drizzle of extra virgin olive oil for a lighter option or make delicious fried meatballs. Either way, I’m sure you’ll be amazed by their goodness.
Come with me, let’s start cooking. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Ricotta Meatballs
It’s important to drain the ricotta well to ensure the meatballs hold together and don’t fall apart during cooking.
- 8.8 oz ricotta
- 1 egg
- 3/4 cup breadcrumbs
- to taste parsley
- to taste salt
Steps for Ricotta Meatballs
To prepare these delicious little meatballs, start by placing the ricotta (well-drained) in a large bowl; add the salt and the egg, then start working everything with a fork until you get a homogeneous cream. At this point, begin to gradually add the breadcrumbs and finely chopped parsley.
Mix all the ingredients well, ensuring the dough is compact and easy to handle. You can now start creating balls of your preferred size; roll each one in the breadcrumbs, making sure the coating adheres perfectly to the entire surface.
Place the meatballs on a baking sheet lined with parchment paper and, if you like, finish with a drizzle of extra virgin olive oil. Bake at 375°F in a preheated static oven for about 25-30 minutes, until they become golden and inviting. If you prefer an air fryer, you can cook them at 355°F for about 12-15 minutes.
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