Boiled Meat and Ricotta Balls
- Energy Kcal 341
- Carbohydrates g 19.8
- of which sugars g 1.7
- Protein g 9
- Fats g 25.1
- of which saturated fat g 8.02
- Fiber g 1.7
- Cholesterol mg 79
- Sodium mg 236
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 10 min
- Makes: 15 pieces
- Cost: Low
PRESENTATION
In Northern Italy, folks have come up with a pretty clever way to use up leftovers from those big family meals. Really good stuff. So, after simmering meat to make a rich broth for dishes like cappelletti, there’s always some tender beef or veal left over. Instead of tossing those pieces, people chop them up and mix them with ricotta cheese for a soft, creamy center. It’s not just a smart trick; it’s a tradition about not wasting good food. And it turns into something moist and super tasty.
Families in Lombardy, for example, know these as mondeghili. Each area has its own twist. Some add fresh herbs, while others might toss in a bit of grated cheese. But the heart of the dish? It’s always that mix of boiled meat and ricotta. Makes these ricotta meatballs unique among Italian meatball recipes.
The outside gets crispy with breadcrumbs, while the inside stays light and creamy—way different from the usual all-meat polpette you might find further south. Sharing this dish with friends is easy. Everyone gets the idea of using leftovers, but these meatballs are something special. You get little bites that fit perfectly into any casual get-together or buffet. And listen, they’re surprisingly filling for their size.
People love how the golden crust breaks apart to reveal that rich, tender inside. It’s easy to mix up the flavors based on what’s at home. No two batches ever taste exactly the same! Across Italy, folks have been creative with meatball cooking methods—and these are a classic example of that. For sure.
Whether you call them polpette di ricotta or just leftover meatballs, they show that old-school anti-waste tricks can turn scraps into something really really satisfying. Trying out different meatball recipe variations with what’s in the fridge keeps things fun, and you’ll quickly see why these little bites have remained a favorite in so many Italian homes. They’ve got the Italian spirit of culinary resourcefulness and creativity—no question.
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INGREDIENTS
- for 15 meatballs
- Beef steak 1 lb (450 g)
- Sheep's milk ricotta cheese ½ cup (120 g)
- Parmigiano Reggiano PDO cheese 2.75 oz (80 g)
- Eggs 2.5 oz (65 g) - (about 1 )
- Breadcrumbs ½ cup (50 g)
- Parsley 1 ½ tbsp (7 g)
- Fine salt to taste
- Black pepper to taste
- for the breading
- Pistachio flour 1 cup (130 g)
- Eggs 5.25 oz (3 g) - medium
- for frying
- Vegetable oil to taste
How to prepare Boiled Meat and Ricotta Balls
With the leftover rib roast from your dinners 1, begin to prepare the mixture for the boiled meat and ricotta balls. Remove the bone from the meat, obtaining about 14 oz. Cut the boiled meat into pieces, finely chopping them with a knife (2-3).
Transfer the minced meat into a bowl and add the egg 4, the Parmesan cheese 5, the breadcrumbs 6, and mix everything well.
Finely chop the parsley and add it to the mixture 7. Salt the resulting mixture 8 and work it with your hands. Take about 1 oz of the mixture, gently spread it on the palm of your hand 9
and place about 0.4 oz of sheep ricotta in the center 10. Close the meatball, giving it a round shape and ensuring the filling is well-sealed inside 11: with these quantities, you will obtain about 15 meatballs. Now pour the pistachio flour into one bowl and beat the eggs in another; roll each meatball first in the pistachio flour 12,
then in the eggs 13, and finally again in the pistachio flour 14. Now your meatballs are ready to be fried 15.
Immerse them in plenty of oil already hot at about 340°F 16 and cook for a couple of minutes or until they are golden brown. Drain them 17 on paper towels, salt, pepper to taste, and serve your boiled meat and ricotta balls hot 18!