Purple cabbage and ricotta meatballs in the air fryer are another of my strategic recipes on how to cook this vegetable—a tasty main course and very easy to prepare.

Purple cabbage and ricotta meatballs in the air fryer can also be served as an appetizer or presented on a savory buffet for your occasions, their vibrant color will add a touch of color to your table and invite you to eat with your eyes.

The addition of ricotta will give these meatballs a delicate and soft taste, you’ll see how quickly they disappear!

Purple Cabbage and Ricotta Meatballs in Air Fryer

Portions: 10 meatballs
Cooking methods: Stovetop, Air Frying
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

5.3 oz of purple cabbage
8.8 oz of cow's milk ricotta
1.4 oz of breadcrumbs
3 tbsp of grated Parmesan
1 egg
1 clove of onion
4 tbsp of extra virgin olive oil
to taste of salt
to taste of white pepper

Tools

Air Fryer
Mixer
Salad Spinner

Steps

Remove the hard white parts from the purple cabbage and slice it thinly into julienne strips.
Wash under running water and use the salad spinner to remove excess water.
Pour some extra virgin olive oil into a pan and add the minced onion, let it gently brown.
Add the purple cabbage and cook for 5 minutes, stirring often.
Season with salt and white pepper.
Pour a glass of water and let it cook for 10 minutes.
Place the purple cabbage in a mixer and blend coarsely.
Transfer the mixture to a bowl and add the ricotta, mix the two ingredients with a fork.
Incorporate the rest of the ingredients: breadcrumbs, Parmesan, egg, garlic powder, and another pinch of salt.
Knead everything together.
Shape the mixture into elongated meatballs, roll them in breadcrumbs.
Transfer the meatballs to the air fryer basket, drizzle two tablespoons of extra virgin olive oil over the meatballs.
Set the temperature to 356°F for 20 minutes, after 10 minutes, open and gently turn the meatballs, drizzling the other two tablespoons of oil to complete cooking.