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Mozzarella Ricotta Balls

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Try these delicious ricotta balls – soft bites of ricotta flavored with slightly tangy Pecorino cheese and fresh parsley. Make them in creamy mushroom or tomato sauce. Simple and delicious!

Ingredients

  • Ricotta Balls:
    • Ricotta cheese
    • Mozzarella cheese (shredded or diced)
    • Breadcrumbs
    • Eggs
    • Flour
    • Optional: Grated cheese (like Pecorino or Parmesan), herbs (like parsley or basil), garlic powder, pepper, and prosciutto (if not making it vegetarian)
  • Sauce Options:
    • Mushroom Sauce: Mushrooms, garlic, olive oil, milk, parsley
    • Tomato Sauce: Tomato passata/crushed tomatoes, garlic, olive oil, water, basil

Instructions

  • Mix the Ricotta Mixture: Combine ricotta cheese with mozzarella, breadcrumbs, eggs, and seasonings in a bowl. Form into balls and roll them in flour to coat.
  • Prepare the Breading (if baking or frying): Dip the ricotta balls in beaten egg, then coat them with breadcrumbs.
  • Cook the Balls:
    • In Sauce: For tomato or mushroom sauce, simmer the sauce first, then add the ricotta balls to cook for a few minutes on each side.
    • Bake: Preheat the oven to 350°F (175°C). Bake the balls for about 12-15 minutes, turning halfway through, until golden brown.
    • Fry: Heat oil in a pan to 350-375°F (175-190°C). Fry the balls until golden brown on all sides, then drain on paper towels.

Notes

Serve: Enjoy warm with marinara sauce for dipping or over pasta.

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