Italian
Ricotta and Mortadella Meatballs
by Casa Pappagallo · 705K subscribers on YouTube
These ricotta and mortadella meatballs are a delicious and fun appetizer, perfect for impressing your guests. The soft ricotta filling with chunks of mortadella is crispy on the outside and creamy on the inside.
- Difficulty
- easy
Ingredients
6 items- RicottaWell drained; sheep ricotta preferred but cow ricotta may be used
- Parmigiano ReggianoGrated
- SaltTo taste
- PepperTo taste
- MortadellaThick slice, cut into cubes
- BreadcrumbsBreadcrumbs for breading
Method
- Drain the ricotta well to remove excess liquid.
- Season the ricotta with Parmesan, a pinch of salt, and a pinch of pepper. Mix thoroughly.
- Check the consistency: it should be firm but not dry.
- Cut the mortadella into cubes of about 1-2 cm.
- Take a small amount of the ricotta mixture, make an indentation, and insert a cube of mortadella. Close and shape into a ball.
- Roll the meatballs in breadcrumbs until well coated.
- Fry in oil at 180°C for less than a minute, until golden brown.
- Optionally, sprinkle with a little salt after frying.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
