
The protagonist of this recipe: Traditional Fresh Sheep Ricotta
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
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
Share this recipe

Cannelloni stuffed with ricotta and spinach
40 minutes
Go to the recipe
Ricotta and vegetable meatballs
25 minutes
Go to the recipe
Ricotta tart with jam
30 minutes
Go to the recipe
Ricotta And Chocolate Cake
30 minutes
Go to the recipe
40 minutes
Go to the recipe
SANDWICH WITH SPECK, RICOTTA, MUSHROOMS AND WALNUTS
15 minutes
Go to the recipe
FIGS CHEESECAKE WITH RICOTTA
60 minutes
Go to the recipe
PENNE WITH SPECK AND RICOTTA
30 minutes
Go to the recipe
Tiramisù
30 minutes
Go to the recipe
RICOTTA COLD CAKE
15 minutes
Go to the recipe
GNOCCHI WITH FRESH RICOTTA AND FIELD HERBS
30 minutes
Go to the recipe