Ricotta and vegetable meatballs

Name: Ricotta and vegetable meatballs
Cook time: 25 min
Yield: 4 people
Ingredients: Sheep ricotta 200 gr; Fresh or frozen peas 200 gr; Carrots 3; Egg 1; Breadcrumbs 100 gr; Grated Pecorino Romano 4 cucchiai; Salt q.b; Oil q.b.

CREATIVE

Presentation

Meatballs are excellent in every way, fried, with sauce or plain, it's impossible not to love them. Today we offer you ricotta meatballs with vegetables, a really easy but tasty recipe. In this recipe we have prepared ricotta meatballs, tender and very sweet, with peas and carrots. Excellent for a second course or even for an aperitif or a buffet. All you have to do is find out the recipe!

Recipe by Health Economist

P14 ricotta-pecora-fresca-lunga-conservazione

The protagonist of this recipe: Traditional Fresh Sheep Ricotta

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Ingredients

4 people

Sheep ricotta 200 gr
Fresh or frozen peas 200 gr
Carrots 3
Egg 1
Breadcrumbs 100 gr
Grated Pecorino Romano 4 cucchiai
Salt q.b
Oil q.b.

Method

Peel the carrots and cut them into cubes.

In a pan, cook the carrots together with the peas with a drizzle of oil and salt to taste. . When the vegetables are cooked let them cool.

Pour the cooked vegetables, now cooled, into a bowl and add the sheep's milk ricotta, the breadcrumbs and the grated Pinna Pecorino Romano. Season with salt and mix everything well.

At this point, start forming the ricotta balls and roll them in the breadcrumbs.

Arrange the meatballs in a pan lined with parchment paper and season them with a drizzle of extra virgin olive oil.

Bake in the oven at 180°C for about 20 minutes, until they are golden brown. Enjoy your meal!

Recipe by : Economista salutista