Ricotta and Mushroom Meatballs

Here is the recipe for delicious ricotta and mushroom meatballs:

Ingredients

• 250 g ricotta
• 150 g porcini or button mushrooms
• 1 clove of garlic
• 1 egg
• 50 g grated Parmesan
• Breadcrumbs as needed
• Chopped parsley, as needed
• Salt and pepper, as needed
• Olive oil, for frying or baking

Preparation

1. Clean the mushrooms with a damp cloth or a brush. If necessary, rinse them quickly under running water, but do so as little as possible to prevent them from becoming watery.
2. Finely chop the mushrooms together with the garlic and parsley.
3. In a pan, heat a drizzle of olive oil and sauté the garlic, then add the mushrooms and let them cook until they have released all their water and are nicely golden. Season with salt and pepper and let cool.
4. In a bowl, combine the ricotta, egg, Parmesan, salt, pepper, and cooled mushrooms. Mix all ingredients well until you obtain a homogeneous mixture.
5. Add the breadcrumbs a little at a time until the mixture is firm enough to form meatballs.
6. Shape the mixture into walnut-sized meatballs and coat them further in breadcrumbs.
7. You can cook the meatballs in two ways: fry them in hot oil until golden, or arrange them on a baking tray lined with parchment paper and bake in a preheated oven at 180 °C for 20-25 minutes, until golden and crispy.

For a truly Italian touch, you can serve the meatballs with a lightly spiced tomato sauce or simply with a drizzle of extra virgin olive oil and a sprinkle of Parmesan.

Fun Facts

The ricotta and mushroom meatball recipe is a versatile and light dish. Ricotta provides protein and a delicate flavor that pairs perfectly with the intense taste of mushrooms. This dish can easily be turned into a vegetarian version by replacing the egg with a plant-based thickener, such as ground flaxseeds mixed with water.