Tuna and Ricotta Meatballs with Roasted Peppers and Olives

Tuna and Ricotta Meatballs with Peppers Recipe

Category: Main Dishes
Serves: 4

Ingredients

Instructions

1. Prepare the Peppers:

   • Start by washing and drying the red and yellow bell peppers thoroughly. Place them under a broiler or on a grill to char the skins. Allow them to get nicely blistered and darkened.
   • Once roasted, transfer the peppers into a plastic bag or cover them in a bowl with plastic wrap. Let them rest for about 15 minutes. The steam will help loosen the skin.
   • After the resting period, peel off the skin, which should come off easily. Remove the seeds and internal membranes, and then slice the peppers into thin strips.

2. Season the Peppers:

   • Place the sliced peppers in a bowl. Season them with finely chopped fresh thyme, salt, crushed garlic, and extra virgin olive oil. Add the pitted black olives, sliced thinly, and give everything a good mix to combine. Set the seasoned peppers aside to marinate and develop flavor.

3. Prepare the Tuna and Ricotta Mixture:

   • In a separate large mixing bowl, combine the canned tuna (drained), buffalo ricotta, and the egg. Add the grated Grana Padano cheese, breadcrumbs, fresh thyme, and oregano. Season with a pinch of salt and black pepper to taste.
   • Use a spoon or your hands to mix all the ingredients together until well combined, ensuring the mixture holds together but isn’t too sticky.

4. Form the Meatballs:

   • Take approximately 50 grams of the tuna and ricotta mixture and roll it into a small ball. Gently flatten it into a slightly thicker patty shape. Continue forming meatballs until all the mixture is used up.
   • Roll each meatball in a small amount of breadcrumbs to coat them evenly. This will give them a crispy exterior once cooked.

5. Cook the Meatballs:

   • Heat a non-stick skillet over medium heat and add a little olive oil. Once hot, place the meatballs in the pan, making sure not to overcrowd them.
   • Cook the meatballs for about 6 minutes, turning them occasionally to ensure they brown evenly on all sides. The exterior should become golden and crispy, while the interior remains tender.

6. Drain and Serve:

   • Once cooked, remove the meatballs from the skillet and let them drain on a paper towel to absorb any excess oil.
   • To serve, plate the crispy tuna and ricotta meatballs alongside the marinated bell peppers, garnishing with any leftover fresh herbs if desired.

These Polpette di Tonno e Ricotta con Peperoni are a fantastic dish that brings together the creamy texture of ricotta with the rich flavor of tuna, balanced by the sweetness of roasted bell peppers and the tanginess of olives. Perfect as a main dish for a family meal, these meatballs are not only quick to prepare but also a real crowd-pleaser. Enjoy them with a side of your favorite salad or some warm crusty bread for a complete meal.