Boiled Meat and Ricotta Meatballs

Boiled meat and ricotta meatballs are a great way to creatively and tastily use leftover boiled meat. Here’s the recipe to prepare delicious boiled meat and ricotta meatballs:

Ingredients

• 300 g of ground boiled meat (beef or veal)
• 250 g of ricotta
• 1 egg
• 50 g of grated Parmesan cheese
• Breadcrumbs as needed
• Salt as needed
• Black pepper as needed
• Chopped parsley (optional)
• Nutmeg (optional)
• Oil for frying

Preparation

1. Start by finely chopping the boiled meat if you haven’t already done so.
2. In a large bowl, mix the ground meat with the ricotta until you get a homogeneous mixture.
3. Add the egg, grated Parmesan cheese, a pinch of salt, black pepper to taste, and if you like, some chopped parsley and a pinch of nutmeg.
4. Blend all the ingredients well until the mixture is compact enough. If it’s too soft, you can add some breadcrumbs to reach the desired consistency.
5. Shape the mixture into uniformly sized balls.
6. Roll each meatball in the breadcrumbs to coat evenly.
7. Heat plenty of oil in a pan and, once hot, fry the meatballs until they are golden and crispy on all sides.
8. As they’re ready, transfer the meatballs to a plate lined with paper towels to remove any excess oil.
9. Serve hot, perhaps accompanied by a green sauce or a side of seasonal vegetables.

Curiosity

Boiled meat and ricotta meatballs are a classic example of recovery cooking, where leftovers are transformed into a new and appetizing dish. This practice is very common in Italian cuisine, which has always found ingenious ways to reduce waste and value every ingredient.