Meatballs stuffed with ricotta cheese

Meatballs stuffed with ricotta cheese – a detailed recipe Cooking – Recipe by Missy Robbins шеф-повар Photo of the dish:Joseph De Leo Time: one hour. 20 minutes. Difficulty: medium Quantity: 24 pcs. The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For meatballs:

• 230 gr. ricotta cheese
• 1/2 tbsp. grated pecorino romano cheese
• 1/2 tbsp. grated parmesan cheese
• 230 gr. ground beef
• 230 gr. minced meat
• 230 gr. minced pork
• 1 tbsp. milk
• 2 slices of white bread, crumble
• 1 large egg
• Zest of 1 lemon, finely grate
• 1 tbsp. l red pepper flakes and a little topping
• 3/4 Art. canola oil
• 1 bunch parsley, chop finely
• 8 tbsp. tomato sauce
• Cooked pasta bucatini, or spaghetti as a side dish, optional

For frying:

• 1/3 Art. olive oil
• 1 small onion, finely chopped
• 3 cloves of garlic, chop
• 1 onion fennel, finely chopped
• 1.5 tbsp. l fennel seeds, dry and grind
• Fennel pollen for sprinkling
• Salt and Freshly Ground Peppers

Recipes with similar ingredients: minced pork, minced veal, minced beef, ricotta cheese, parmesan cheese, pecorino romano cheese, fennel onion, parsley, lemon, white bread, milk, eggs, onions, garlic, tomato paste, bucatini paste

Recipe preparation:

1. Cook the meatball filling: put the ricotta cheese in gauze and hang, leave in the refrigerator for the night. In a separate mash a bowl with a spoon of ricotta, salt, tasting it. Fill the ricotta pastry bag.
2. Prepare the onion mixture: in a hot pan pour olive oil, pour fennel, onion and garlic, reduce temperature to moderately low, and fry, stirring, until softness, about 10 minutes. Remove from heat, let cool.
3. Cook the meat mass: mix the minced beef, veal and pork in a large bowl, add pecorino romano cheese, Parmesan cheese, white bread soaked in milk, onion mixture, lemon zest, red pepper flakes, fennel seeds, egg, parsley. Knead, salt and pepper.
4. Divide the resulting stuffing into 24 servings, add for each circle shape 1 cm thick, in the middle of a pastry bag squeeze out 1 tsp. ricotta to form into balls.
5. Fry cheese-stuffed meatballs at medium temperature in canola oil until golden brown, about 7 minutes. Bring tomato sauce to a boil, add meatballs to it, and simmer until cooked, about 15 minutes; let stand.
6. Distribute meatballs in portions, pour sauce. Serve to bucatini paste sprinkled with olive oil. Sprinkle a dish red pepper flakes, and fennel pollen, if desired.