These ricotta balls are excellent for an original starter or a delicious appetizer. Once you start, you cannot stop eating them. Fortunately, they are effortless to prepare and quick to bake in the oven and with only 250g of ricotta, you can make so many!
The sweetness of the ricotta will be balanced by the strong flavour of the pecorino cheese, black pepper and dill. If you like, you can also add some lemon zest.
Oats and egg will make these balls super soft and at the same time keep their shape while cooking. Serve with extra pecorino and a little parsley.
for 30 ricotta balls, preparation time 10 minutes, cooking time 15-20 minutes:
- 50gr oats
- 50g milk
- 250gr ricotta (preferably sheep’s milk)
- 40g pecorino cheese
- 1 egg
- 40g polenta flour
- Salt and pepper
1 – In a small bowl, soak the oats in the milk. Meanwhile, place the ricotta, grated pecorino, salt, pepper and dill in a large bowl and mix well.
2 – Add the drained oats, egg, polenta flour and a little more black pepper.
3 – After mixing everything, transfer the mixture into a piping bag and pipe small balls on a baking tray lined with parchment paper. Sprinkle with more polenta flour and bake for about 20 minutes at 190° C until the balls are slightly golden. Serve hot as an appetizer or starter. They will leave diners speechless!
– If the ricotta isn’t dry enough, let it drain using a cheesecloth or a fine sieve.
– These balls are great served both hot and at room temperature. You can prepare and cook them in advance and serve them whenever you wish.