Difficulty VERY EASY

Preparation Time 20 minutes

Cooking Time 20 minutes

Total Time 40 minutes

Pepper and ricotta meatballs

Ricette con peperoni

Secondi vegetariani

FAST

Secondi veloci

Ricette al forno

Ricette fritte

Ricette aperitivi

Ricette pic-nic

Ricette per bambini

Ricette vegetariane

Ricette light

Tipo di cucina: Italian

Presentation

The pepper and ricotta meatballs are a delicious and flavorful appetizer or main course, perfect for aperitifs, buffets, or summer dinners.

The sweetness of the stewed peppers combines with the creaminess of PINNA Sheep Ricotta and the strong flavor of PINNA Pecorino Romano, creating an irresistible balance between internal softness and external crispiness.

Easy to prepare and also ideal as finger food, these meatballs win over with their golden breading and delicate yet flavorful filling. A versatile recipe that can be served as both an appetizer and a vegetarian main course.

For other delicious ideas, you can visit the Pinna Recipes section and discover many preparations made with traditional Italian ingredients.

The protagonist of this recipe: Fresh Sheep Ricotta

Find out more

Ingredients

4 people

Sheep's ricotta PINNA 350 g
Grated Pecorino Romano PINNA 50 g
Breadcrumbs 70 g
Red pepper 1 medium
Yellow pepper 1 medium
Eggs 2
Breadcrumbs as needed
Garlic 1 clove
Basil some leaves
Extra virgin olive oil to taste
Sale as much as needed
Black pepper as needed

Calories per Serving

340 Kcal

Method

Wash the bell peppers, remove the seeds and internal filaments, and cut them into very small cubes.

In a large pan, heat two tablespoons of extra virgin olive oil with the garlic clove. Add the bell peppers and a few basil leaves, if desired. Brown them over high heat for a few minutes.

Lower the heat, add a pinch of salt and continue cooking for about 15 minutes, until they are soft, dry, and slightly caramelized. Remove the garlic and let cool completely.

In a bowl, combine the cold bell peppers, PINNA sheep's milk ricotta, grated PINNA Pecorino Romano, the egg, black pepper, and breadcrumbs.

Mix thoroughly until a homogeneous mixture is obtained. Cover the bowl and let the dough rest in the refrigerator for about 30 minutes.

Take small amounts of the mixture and form walnut-sized meatballs.

Lightly beat the egg and roll the meatballs in it before coating them evenly with breadcrumbs.

Heat a generous amount of extra virgin olive oil in a high-sided pan.

Cook a few meatballs at a time, browning them evenly on all sides for about 4-5 minutes in total. When they are nice and crispy and golden, drain them on absorbent paper.

Salty and servile lukewarm.

Consigli e Conservazione

Tips

• For a lighter version, the meatballs can be baked in a convection oven at 200°C for about 15-18 minutes, turning them halfway through cooking. • Serve them with a fresh basil or mint sauce to further enhance the dish's summer flavors.

Storage

• The mixture can be prepared in advance and stored in the refrigerator for up to 24 hours, well covered. • Cooked meatballs can be stored in the refrigerator for 1 day and can be briefly reheated in the oven to regain their crispiness.

How do you keep pepper meatballs from falling apart?

Let the mixture rest in the fridge and make sure the peppers are well dried.

Can pepper meatballs be baked in the oven?

Yes, they can be baked in a fan oven at 200°C for about 15–18 minutes.

Which cheese is best for pepper meatballs?

Sheep ricotta and Pecorino Romano are perfect for creaminess and flavor.

How long should pepper meatballs cook?

They should cook for about 4–5 minutes until evenly golden.

Can I prepare pepper meatballs ahead of time?

Yes, the mixture can be prepared up to 24 hours ahead and stored in the fridge.

Recipe by : Lisa Azzola

4 votes

★ ★ ★ ★ ★

3.0

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