No results to search

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: For the Tomato Sauce:; 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; For the Ricotta Balls:; 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 Time

15m

Cook Time

Total Time

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.

Albondigas De Ricota

Argentina Ricotta Balls

Ricotta Balls

Puttanesca Sauce

seriouseats.com

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

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

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

1 1/2 teaspoons freshly ground white pepper, divided

1/2 teaspoon ground nutmeg

3/4 cup (96g) all-purpose flour, plus more if needed

1/2 cup (72g) fine breadcrumbs

1/2 cup (120ml) extra-virgin olive oil

1/2 cup (50g) grated Parmigiano-Reggiano

Albóndigas de Ricota (Argentine Ricotta Balls)

Ingredients

For The Tomato Sauce

For The Ricotta Balls

Steps

Nutrition Facts

Albóndigas de Ricota (Argentine Ricotta Balls)

Ingredients

For The Tomato Sauce

For The Ricotta Balls

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts