Polpettine con ricotta

Polpettine con ricotta

Meatballs with ricotta

By
From
Spring in Sicily
Serves
6
Photographer
Simon Griffiths

Ingredients

Quantity Ingredient
800g minced lamb
300g fresh ricotta
50g parmiggiano, freshly grated
100g unsalted butter
75ml virgin olive oil
1 large spanish onion, finely chopped
3 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
2 fresh rosemary sprigs, stalks discarded and leaves chopped
1/2 bunch flat-leaf parsley, finely chopped
100g pine nuts
60g fresh breadcrumbs
2 organic eggs
salt and pepper

Method

  1. Place the minced lamb and cheeses into a large mixing bowl. Heat around 20 g of the butter and 2 tablespoons of the oil in a frying pan. Add the onion and cook over a low heat until it softens. Add the garlic, spices, herbs and pine nuts and cook for another 5 minutes, stirring frequently. Remove the pan from the heat and leave to cool.
  2. Add the breadcrumbs and eggs to the lamb and cheese then tip in the spicy onion mixture and season with salt and pepper. Use your hands to mix everything together well. At this stage you can cover the mince mixture and leave it in the refrigerator for a few hours, or even overnight, until needed.
  3. Roll spoonfuls of the mince into small balls between the palms of your hands.
  4. Fry the meatballs in batches using the remaining butter and oil, turning onto all sides until they are golden brown. Transfer to a serving dish and keep warm in the oven. The meatballs are delicious served hot, warm or cold.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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