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Ricotta balls

ingredients

servings

2

Ricotta cheese

400 oz

Celery

1 spoon

Carrots

1 half

Onion

1 half

Extra virgin olive oil

1 spoon

Natural sea salt

a bit

Pepper

1 pinch

second courses from Italy

Ricotta balls

Ricotta balls

vegetarian with lactose high in calcium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ricotta balls

Versatile, as an aperitif, for lunch or dinner

Ricotta balls step 1

step 1

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.

Ricotta balls step 2

step 2

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.

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