Spelt, Ricotta and Vegetable Meatballs

Here is a recipe for tasty spelt, ricotta, and vegetable meatballs. This dish is an excellent choice both as an appetizer and as a light main course. The ricotta will add a delightful creaminess, while the vegetables provide color and nourishment.

Ingredients

• 200 g of pearl spelt
• 200 g of ricotta cheese
• 1 zucchini
• 1 carrot
• 1 small onion
• 1 clove of garlic
• 2 tablespoons of grated Parmesan cheese
• 1 egg
• Bread crumbs as needed
• Salt and pepper as needed
• Extra virgin olive oil for frying
• Herbs of choice (parsley, basil, etc.)

Preparation

1. Cook the spelt in boiling salted water following the instructions on the package, then drain and let it cool.
2. Meanwhile, wash and grate the zucchini and carrot. Finely chop the onion and garlic.
3. In a frying pan, sauté the onion and garlic with a drizzle of extra virgin olive oil until they become translucent. Then add the grated vegetables and cook for a few minutes until they soften. Let cool.
4. In a large bowl, combine the cooked spelt, ricotta, Parmesan, egg, cooked vegetables, salt, and pepper. Mix well to obtain a homogeneous mixture.
5. If necessary, add bread crumbs to absorb excess moisture and obtain a mixture that can be worked with the hands.
6. Shape into meatballs with your hands, then roll them again in bread crumbs to give them an outer crust.
7. Cook the meatballs in a pan with oil until they are golden brown on all sides or, if you prefer, bake them in the oven at 200 °C for about 15-20 minutes until they are golden and crispy on the outside.
8. Serve hot or warm, paired if you wish with a sauce of your choice or a fresh salad.

Fun Facts

Spelt meatballs are a valid alternative to classic meatballs and represent a complete meal, including both vegetable proteins and vegetables. Spelt is an ancient grain, highly valued in the Mediterranean diet for its high fiber content and for being a good source of protein.