Mozzarella Ricotta Balls
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!
- Prep Time: 15minutes mins
- Cook Time: 10minutes mins
- Total Time: 25minutes mins
- Yield: 24
- Category: Appetizer
- Method: Baking/Frying
- Cuisine: Italian
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.
Nutrition
- Serving Size: 4
- Calories: 596kcal
- Sugar: 4g
- Sodium: 1155mg
- Fat: 39g
- Saturated Fat: 17g
- Unsaturated Fat: 3g
- Trans Fat: 0.01g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 167mg
Find it online: https://gourmetgleam.com/mozzarella-ricotta-balls/