second courses from Italy
translated by Italian with
Versatile, as an aperitif, for lunch or dinner
Put the oil in a pan and, when it is hot, add the chopped mixture, (you can also use the frozen one), let it dry, then add salt and pepper.
Then remove it from the heat and add the ricotta. Stir well and shape with the hands of the meatballs round, (pass them if you want in breadcrumbs), then put them on a baking sheet covered with parchment paper and bake at 180 ° C for about 20 minutes, turning them 3-4 times. Excellent lukewarm.