Traditional recipes

Meatballs with artichokes and ricotta

Meatballs with artichokes and ricotta



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Recipe Artichoke and ricotta meatballs of 22-11-2017 [Updated on 22-11-2017]

The recipe of artichoke and ricotta meatballs that I present to you today is that of a second dish that you can also prepare as an appetizer. A bit like all preparations, or almost, what will make the difference will be the quantity prepared and the number of your guests. The meatballs process involves first cooking the sautéed artichokes in a pan and then baking the meatballs after you have formed the meatballs with the combination of the other ingredients.I leave you to the recipe of these artichoke meatballs and I wish you a good day: *

Method

How to make artichoke and ricotta meatballs

Clean the artichokes, cut them into wedges and place them gradually in a bowl with water and juice of half a lemon.
If you don't know how to clean them, follow the guide here.

In a pan heat the oil with the garlic.
Then add the artichokes and after a couple of minutes the parsley, the hot broth and a pinch of salt.

When the broth has absorbed and the artichokes softened, lift them and cut them into small pieces.
Transfer them to a bowl with egg, ricotta, parmesan, breadcrumbs and provolino.

Once the ingredients have been blended, form the meatballs and pass them in the breadcrumbs.
Gradually place them in a dripping pan lined with parchment paper.
Then cook at 180 ° C for 20 minutes.

Your artichoke and ricotta meatballs are ready to be served.


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