These vegetarian meatballs made with cheese in place of meat, derive from a traditional peasant cuisine of the South of Italy, “cucina povera”, which was made of simple ingredients and leftovers but of great taste and authenticity. These delicious and nutritious meatballs can be great as an appetizer, or served with a salad as main course or also on pasta with tomato sauce. Try them and it will be love at first taste!
photos coco zordan
30 small meatballs
20 min.
40 min.
11.5 oz. sheep or cow ricotta as dry as possible
1 egg
1 (or more) cup bread crumbs or 2 slices stale bread
5 oz pecorino grated
1/2 garlic clove finely chopped
nutmeg to taste
salt and black pepper to taste
unbleached flour (rice flour in a gluten-free diet)
xv olive oil
cut and and then chop finely with a mixer 2 thick slices of bread (or use about 1 cup breadcrumbs), grate 5 oz of pecorino cheese.
in a large bowl add ricotta, egg, pecorino, chopped garlic,
salt and pepper
breadcrumbs, nutmeg, and stir well until the mixture is soft but firm. Add more breadcrumbs if mixture is sticky.
using your palms gently form into about 30 small meatballs, (about 1 Tbs. each), flatten slightly the top, dredge in flour,
cover the bottom of a skillet with 2-3 Tbs XV olive oil and cook for about 15/20′ on each side till golden brown. Drain immediately the excess oil on paper towels for a couple of minutes.
serve on a salad with a vinaigrette dressing and some basmati rice
or serve with your favorite tomato sauce (or ketchup!)
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