Baked Ricotta Meatballs

Baked ricotta meatballs are a simple and light dish, perfect as both an appetizer and a main course. Here is the recipe:

Ingredients

• 500 g of well-drained fresh ricotta
• 1 egg
• 50 g of grated Parmesan cheese
• 50 g of breadcrumbs, and a bit more for breading
• Salt to taste
• Pepper to taste
• Nutmeg to taste
• Aromatic herbs of choice (basil, parsley, chives), finely chopped
• Extra virgin olive oil

Preparation

1. Preheat the oven to 200 °C (392 °F) and line a baking sheet with lightly oiled parchment paper.
2. In a bowl, combine the ricotta with the egg and mix until you get a homogeneous mixture.
3. Add the Parmesan, breadcrumbs, chopped herbs, a grate of nutmeg, salt, and pepper. Mix all the ingredients well until you have a workable dough.
4. If the mixture is too soft, you can add more breadcrumbs until you reach the desired consistency.
5. Form the dough into walnut-sized balls with your hands, then roll them in the remaining breadcrumbs to cover them evenly.
6. Arrange the meatballs on the prepared baking sheet and drizzle with a stream of extra virgin olive oil.
7. Bake in the oven for about 20-25 minutes or until they are golden brown and crispy on the surface.
8. Once cooked, let them rest for a few minutes before serving.

Baked ricotta meatballs are delicious both warm and at room temperature, and can be accompanied by a variety of side dishes, such as a fresh seasonal salad, grilled vegetables, or a tomato sauce for dipping.

Curiosity

Ricotta is an extremely versatile ingredient in the kitchen, and in Italy, it is used in both savory dishes, such as lasagna and cannelloni, and sweet ones, like the famous ricotta cheesecake or Sicilian cannoli.