Recipe of tuna and ricotta meatballs of 20-07-2016 [Updated on 20-07-2016]
The tuna and ricotta meatballs are very easy to make, soft and tasty, quite light, and will please the little ones of the house a lot ... and even the older ones;) Born by chance to recycle ricotta that was no longer tasty in order to being eaten fresh with a spoon, it was a super welcome recipe to be included in the weekly menu. The tuna meatballs and ricotta do not contain eggs and can be cooked both in the oven and in a pan, fried or lightly browned, in short, a real jolly. Girls tell me that at least you are already at the seaside, I'm counting the days that separate me from vacation, luckily Elisa is distracting herself at a summer camp otherwise in these weeks I would not have known how to take her to have some fun: / Okay, I leave you to the recipe and I get to work, kiss: *
How to make tuna and ricotta meatballs
Put ricotta, tuna, cheese, and chopped parsley in a bowl, and start kneading.
Add the breadcrumbs and salt and mix.
With your hands slightly moistened, form the meatballs, the size of a large walnut, placing them gradually on a baking sheet lined with parchment paper. Bread them in breadcrumbs mixed with sesame seeds and put them back on the pan.
Sprinkle them with a little oil and bake them at 180 ° C in a pre-heated ventilated oven. Cook for about 15 minutes or until golden brown.
The tuna and ricotta meatballs are ready.