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Fried Polpette di Ricotta

A perfectly fried Italian appetizer for all to enjoy!

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INGREDIENTS

For the Meatballs:

  • 1 1/4 cups fresh ricotta, well drained
  • 1 egg
  • 1/2 cup fresh breadcrumbs
  • 1 tbsp parsley, finely chopped
  • 1/2 cup pecorino cheese, grated
  • Kosher salt to taste
  • freshly ground black pepper

For the Coating:

  • 1 cup flour
  • 2 eggs, beaten
  • 1 cup dried breadcrumbs
  • extra virgin olive oil
  • tomato sauce for dipping
  • Prep Time
    30 min
  • Cook Time
    20 min
  • Servings
    8

In a mixing bowl, mix the ricotta, egg, breadcrumbs, parsley, pecorino cheese, salt and pepper thoroughly with your hands.

To form the meatballs, take a small amount of the ricotta mixture and shape it between your palms into small balls, about 1 1/2 inches in diameter. Coat the meatballs in the flour, dip into the beaten egg and coat with the breadcrumbs. Continue until all the meatballs have been coated.

To fry the meatballs, pour a half inch of olive oil in a 10-inch skillet and heat over a medium high heat. When the oil is hot, gently place the ricotta meatballs in the skillet in a single layer without crowding.

Brown the meatballs on all sides, turning carefully so as not to break them. Remove the meatballs from the pan as they are done and place in a bowl.

Continue browning the rest of the meatballs, one layer at a time, until all are done. Serve at once, or continue with preparing the tomato sauce to serve on the side as a dipping sauce. Makes 2 dozen meatballs.

Copyright 2005, Rosetta Costantino. All rights reserved. Reprinted with permission.

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