Ricotta Balls (polpette di ricotta)
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 282.4
- Total Fat: 12.0 g
- Cholesterol: 38.6 mg
- Sodium: 688.5 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 1.3 g
- Protein: 20.9 g
IntroductionLow carb due to replacing Panko for the regular bread crumbs. Low carb due to replacing Panko for the regular bread crumbs.
1 cup ricotta cheese (part skim)
1/2 cup grated parmesan cheese
1 mid-sized egg
1 cup Panko bread crumbs (pain)
2-3 tbs Fresh Marinara Sauce with Basil
Handful of fresh parsley
Sea salt & fresh ground pepper to taste
Dash of fresh nutmeg
I might try sauteing them first in a non-stick frying pan with a little olive oil before adding them to the sauce.
Also, if you use 1 tsp cookie cutter to form the balls, they will be uniform in size.
Also, be sure to read the labels, some brands of panko are much lower in sodium than others.
2. First start the Fresh Marinara Sauce with Basil.
3. Put ricotta in a large bowl, together with the finely grated parmesan cheese, egg substitute, Panko breadcrumbs, chopped parsley and season with salt, pepper and a pinch of nutmeg.
4. Finally add two or three tablespoons of the marinara sauce, then start working the ingredients together with your hands and season to taste.
5. If the mix is too smooth to form balls of the size of a walnut, add more breadcrumbs, if it is too firm, add more sauce.
6. Form the balls, add them to the pan of Marinara Sauce and let them cook right in the simmering sauce for about 10 minutes. Donít forget to sway the pan from time to time to ensure the little balls get cooked through evenly.
7. When ready to serve, add the fresh basil from the sauce recipe and dish it up. No pasta required!
Serving Size:†Makes enough ricotta balls for two-three people
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- by: JTOKORCHECK