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Polpette di ricotta

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Course Appetizer, Main Course

Cuisine Italian

Equipment

• Equipment Needed: Mixing bowl, baking sheet, oven, frying pan, measuring cups and spoons, and parchment paper (optional).

Ingredients

  

• For the Meatballs:
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs use gluten-free if needed
• 1 large egg
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley chopped (or 1 tablespoon dried)
• Olive oil for frying or cooking spray
• For the Sauce optional:
• 2 cups marinara sauce store-bought or homemade
• Fresh basil leaves for garnish

Instructions

 

• Prepare the Ingredients: In a large mixing bowl, combine ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, oregano, salt, pepper, and parsley. Mix everything until well combined.
• Form the Meatballs: Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. You can make them smaller for appetizers or larger for a main course.
• Cook the Meatballs:
• Option A: Baking: Preheat your oven to 375°F (190°C). Place the meatballs on a baking sheet lined with parchment paper. Drizzle or spray them lightly with olive oil. Bake for 25 minutes or until golden brown.
• Option B: Pan-frying: Heat olive oil in a frying pan over medium heat. Add the meatballs in batches, cooking them for about 6-7 minutes on each side or until they are golden brown and cooked through.
• Serve: If using the sauce, warm it up in a separate pot while the meatballs are cooking. Serve the meatballs over a bed of marinara sauce, garnished with fresh basil.
• Variations
• Vegetarian Option: Substitute the ricotta with cottage cheese or tofu for a dairy-free option. Use plant-based breadcrumbs.
• Add Spice: Incorporate red pepper flakes for a spicy kick.
• Herb Variations: Experiment with different herbs like thyme or basil for unique flavor profiles.

Polpette di Ricotta, or Ricotta Meatballs, are a delightful Italian dish that brings comfort and flavor to any table. These tender meatballs are not just versatile; they can easily be adapted to suit various dietary needs and preferences. From my own personal experience, I can assure you that making these meatballs is a straightforward process that results in a delicious meal perfect for any occasion. Let me show you how I make this classic dish.

Notes on What to Expect

These Polpette di Ricotta are incredibly versatile. Whether served over pasta, in a sub sandwich, or as a party appetizer, they’re sure to please a crowd. The texture is light and fluffy, with a rich flavor from the ricotta and Parmesan. Expect a satisfying, creamy bite in every mouthful!

With this recipe, you can easily adapt and customize it to fit your taste and dietary preferences. So gather your ingredients and enjoy the delightful process of creating these scrumptious Italian meatballs!

Meal Facts

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Time to Stand: 5 minutes (optional)
• Total Time: 50 minutes
• Ease of Cooking: Easy
• Servings: 4-6
• Calories: Approximately 220 per serving
• Cost of Ingredients: $10-15 (depending on local prices)
• Cuisine: Italian
• Course: Main Course or Appetizer
• Equipment Needed: Mixing bowl, baking sheet, oven, frying pan, measuring cups and spoons, and parchment paper (optional).
• Check out the right equipment and Ingredients that you need for making   #polpettediricotta    here

Ingredients

• For the Meatballs:
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup breadcrumbs (use gluten-free if needed)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped (or 1 tablespoon dried)
  • Olive oil for frying (or cooking spray)
• For the Sauce (optional):
  • 2 cups marinara sauce (store-bought or homemade)
  • Fresh basil leaves for garnish
  • Check out the right equipment and Ingredients that you need for making   #polpettediricotta    here

Instructions

1. Prepare the Ingredients: In a large mixing bowl, combine ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, oregano, salt, pepper, and parsley. Mix everything until well combined.
2. Form the Meatballs: Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. You can make them smaller for appetizers or larger for a main course.
3. Cook the Meatballs:
   • Option A: Baking: Preheat your oven to 375°F (190°C). Place the meatballs on a baking sheet lined with parchment paper. Drizzle or spray them lightly with olive oil. Bake for 25 minutes or until golden brown.
   • Option B: Pan-frying: Heat olive oil in a frying pan over medium heat. Add the meatballs in batches, cooking them for about 6-7 minutes on each side or until they are golden brown and cooked through.
4. Serve: If using the sauce, warm it up in a separate pot while the meatballs are cooking. Serve the meatballs over a bed of marinara sauce, garnished with fresh basil.

Variations

• Vegetarian Option: Substitute the ricotta with cottage cheese or tofu for a dairy-free option. Use plant-based breadcrumbs.
• Add Spice: Incorporate red pepper flakes for a spicy kick.
• Herb Variations: Experiment with different herbs like thyme or basil for unique flavor profiles.

Tips and Substitutions

• Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers.
• Dairy-Free: Substitute ricotta with dairy-free alternatives like almond or coconut-based ricotta.
• Make Ahead: These meatballs can be prepared in advance and frozen before cooking. Just thaw and cook when ready.
• Check out the right equipment and Ingredients that you need for making   #polpettediricotta    here

Nutritional Information (per serving)

• Calories: Approximately 220
• Protein: 11g
• Fat: 10g
• Carbohydrates: 25g
• Fiber: 2g
• Sugar: 3g

Troubleshooting Tips

• Too Wet: If the mixture feels too wet, add more breadcrumbs until you reach a consistency that holds together.
• Crumbly Meatballs: If they crumble while cooking, try adding another egg to bind the mixture better.
• Undercooked: Ensure the meatballs are cooked through by checking their internal temperature; it should reach at least 160°F (71°C).