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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 694kcal 34%
Fat 39g 60%
Saturated Fat 15g 75%
Carbohydrates 47g 15%
Fiber 4g 16%
Sugar 15g 30%
Protein 31g 62%
Cholesterol 109mg 36%
Sodium 1,187mg 49%

Percent Daily Values are based on a 2,000 calorie diet.

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Albóndigas de Ricota (Argentine Ricotta Balls)

Name: Albóndigas de Ricota (Argentine Ricotta Balls)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 1 tablespoon (15ml) extra-virgin olive oil; 4 medium cloves garlic, minced; 1 cup (100g) pitted black olives, halved lengthwise; 2 tablespoons (20g) drained capers; Two 28-ounce (794g) cans whole peeled tomatoes and their juices; 1 teaspoon fresh picked thyme leaves; 1 teaspoon dried oregano; 1/2 teaspoon freshly ground white pepper; Kosher salt; 2 cups (500g) whole milk ricotta; 1 cup (100g) grated Pecorino Romano; 3/4 cup (30g) minced flat-leaf parsley leaves and tender stems, divided; 1/4 cup (60ml) fresh lemon juice plus 1/2 teaspoon lemon zest; (from 1 lemon); 1 1/2 teaspoons freshly ground white pepper, divided; 1/2 teaspoon ground nutmeg; Kosher salt; 3/4 cup (96g) all-purpose flour, plus more if needed; 1/2 cup (72g) fine breadcrumbs; 1 large egg, beaten; 1/2 cup (120ml) extra-virgin olive oil; 1/2 cup (50g) grated Parmigiano-Reggiano

Prep 15m

Cook 1h

Total 1h 15m

This Argentine recipe for Albóndigas de Ricota consists of fluffy ricotta balls in a flavorful tomato sauce. The ricotta is mixed with Pecorino Romano, parsley, and lemon zest, then rolled in a breadcrumb coating and fried until golden. Perfect for a delicious and unique appetizer or main dish.