Ricotta and sage meatballs

If you know my Blog you notice I dont make a so much meat recipes, but I love these little balls that I adapted from  Bon Appetit . The best of these you can fry a month ahead and then reheat straight from the freezer. 

You can eat like an appetizer or a lunch, I serve with some tomatoes and mashed avocado.


Ingredients
(make 20 to 24 little balls)

1/3 cup whole milk ricotta
2 tablespoon vegetable oil plus
more for frying
1 garlic clove minced
1 teaspoon dried sage
1 tsp salt
1/2 tsp ground black pepper
480 grams of ground beef meat
3/4 cup all purpose flour
1 large egg beaten to blend
2 cups panko or other breadcrumbs

Method


Stir ricotta and oil in a medium bowl until smooth.
Add garlic, sage, salt, black pepper, and ground beef
meat,gently fold until just combined.
Scoop out scant tablespoon fuls of meat mixture.
Roll portions between your palms making little balls, place on a sheet.
Place flour, egg, and panko (or breadcrums) in 3 separate medium bowls.
Working with 1 meatball at a time dregde in flour, rolling in your hands to remove excess of flour.
Dip in egg allow excess to drip back into a bowl.
Roll meatball in panko pressing gently to coat.
Reserve in sheet.
Pour oil in a frying pan and heat over medium heat.
Working in batches, fry meatballs, turning often until light golden and crisp, about 1 minute.
(they will be finish in oven)
Preheat oven at 160°c.
Bake meatballs in batches in baking sheet until cooked through about 10 minutes.
(meatballs can be fried 1 month ahead. Store airtight in freezer)
Serve with mashed avocado or other sauces.

print recipe



en español

Bolitas de carne y ricotta

Esta receta está adaptada de Bon Appetit y puede servir como aperitivo o lunch.
Yo los serví al almuerzo con tomates y una salsa de palta. quedan muy ricas.


Nota: a la tarde haré la traducción se los prometo, estoy con miles de cosas tipico de este mes, pero a la tarde me haré un hueco.


Ingredientes
(para hacer 20 a 24 bolitas de carne con ricotta)