Recipe: Beef and Ricotta Meatballs
Category: Appetizer
Serves: 15
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef Brisket (leftover from boiling) | 450g |
| Sheep’s Ricotta | 120g |
| Parmigiano Reggiano DOP | 80g |
| Eggs | 65g |
| Bread Crumbs | 50g |
| Parsley | 7g |
| Salt | To taste |
| Black Pepper | To taste |
| Pistachio Flour | 130g |
| Additional Eggs (for coating) | 3g |
| Vegetable Oil | To fry |
Instructions
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Prepare the Beef: Begin with the leftover boiled beef brisket from your meals. Remove the bone, yielding about 400g of tender meat. Cut the brisket into small pieces and chop finely using a sharp knife. Aim for a coarse, uniform texture (about 2-3 passes with the knife).
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Combine the Ingredients: Transfer the finely chopped beef into a mixing bowl. Add the egg, Parmigiano Reggiano DOP, and breadcrumbs.
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Add Parsley: Chop the parsley finely and add it to the meat mixture. This will bring a fresh, vibrant flavor to your meatballs.
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Season: Season the mixture with salt and pepper to taste. Ensure the seasoning is well incorporated.
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Form the Meatballs: Take a small amount of the meat mixture and place about 10g of sheep’s ricotta in the center. Carefully seal the meat around the ricotta, shaping the mixture into round meatballs.
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Prepare for Coating: In a shallow bowl, crack the additional eggs and lightly beat them. Carefully dip each meatball into the beaten eggs, ensuring they are evenly coated.
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Fry the Meatballs: Heat vegetable oil in a large frying pan or deep fryer to around 170°C (340°F). Once the oil is hot, gently drop in the meatballs, frying them in batches to avoid overcrowding. Fry until they are golden brown and crispy on the outside, which should take about 4-5 minutes.
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Drain and Serve: Remove the fried meatballs from the oil and place them on a paper towel to drain excess oil. Serve immediately as a delicious appetizer, perfect for dipping into your favorite sauce or enjoying on their own.
Notes
- Leftover Beef: If you don’t have leftover boiled beef, you can use freshly cooked brisket or another tender cut of beef that you can boil until soft.
- Ricotta: Sheep’s ricotta is preferred for its rich flavor, but cow’s milk ricotta can be used as an alternative.
- Frying Temperature: To ensure crispy meatballs, make sure the oil is hot enough before frying, around 170°C (340°F). If the oil is too cool, the meatballs may absorb too much oil and become greasy.
These Polpette di Bollito e Ricotta (Beef and Ricotta Meatballs) are a savory and comforting appetizer, combining the richness of beef with the creamy, delicate flavor of ricotta. Perfect for a family dinner, party, or as a snack, these meatballs are sure to impress your guests with their depth of flavor and crispy golden exterior!
