Spelt balls with ricotta and vegetables
- Vegetarian
- Energy Kcal 160
- Carbohydrates g 12.9
- of which sugars g 1.1
- Protein g 4.8
- Fats g 9.9
- of which saturated fat g 2.67
- Fiber g 1.4
- Cholesterol mg 18
- Sodium mg 145
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 25 min
- Makes: 20 pieces
PRESENTATION
Polpette come in all shapes and flavors around Italy, but these farro meatballs are something special when you want a break from the usual. And look, ancient grains like farro show up a lot in rustic kitchens. When you mix them with creamy ricotta and fresh vegetables—think green beans, fava beans, even zucchini flowers—you get a snack that’s not only crispy and golden on the outside but soft and moist on the inside. Seriously good.
People in Italy love tossing whatever’s in season into their polpette. With a dash of turmeric and some herbs, these vegetable meatballs end up with a hint of earthy flavor and a color that just pops. And you know what? They’re a big hit at the table, especially with kids who can’t help but sneak a few before dinner even starts. These are the kind of ricotta meatballs that taste just as good warm as they do at room temp. Which is great. Perfect for parties, family lunches, or just as a fun weeknight appetizer.
Across different regions, some swap in lentils or quinoa, but the farro keeps things really hearty and gives these tender croquettes a slightly nutty bite. It pairs perfectly with the fresh vegetables and mild cheese. I mean, Italian kitchens are all about working with what you’ve got, so you’ll find plenty of variations. But this combo of grains, cheese and veggies hits that sweet spot between a healthy meatball recipe and straight-up comfort food.
People always talk about Italian food being simple. These vegetarian meatballs are a good reminder of how creative and nutritious traditional dishes can be. They’re loaded with fiber and protein, so, honestly, you feel pretty good grabbing seconds (or thirds). Even folks who usually go for classic meat polpette will dig the flavor and texture here. Farro gives you that chewy, wholesome thing, while the ricotta makes everything extra smooth.
For anyone who likes experimenting with farro recipes or is curious about plant-based twists on Italian classics, these are a solid place to start. And once you get into that crunchy crust, you’re probably not stopping at just one. Enjoy these with your favorite dipping sauce and see how quickly they disappear! Can't go wrong.
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INGREDIENTS
- Ingredients for about 20 balls
- Pearled farro 1 ¼ cup (250 g)
- Cow's milk ricotta cheese 1 cup (200 g)
- Green beans 0.8 cup (120 g)
- Zucchini flowers 3 cups (100 g)
- Fava beans 1.4 oz (40 g) - (already shelled)
- Breadcrumbs ¾ cup (100 g)
- Pecorino cheese 1.75 oz (50 g) - to grate
- Eggs 1
- Wild fennel to taste
- Fine salt to taste
- Black pepper to taste
- for frying
- Sunflower seed oil 4 ¼ cups (1 l)
- for garnishing
- Coarse salt to taste
How to prepare Spelt balls with ricotta and vegetables
To prepare spelt balls with ricotta and vegetables, first boil the spelt for about 10 minutes 1. After the cooking time, drain the spelt and quickly rinse it under cold water 2, then pour it into a large bowl that you will temporarily set aside. Proceed to prepare the vegetables: wash the green beans, trim the ends and cut them into slices 3,
then gently clean the zucchini flowers, remove the inner stem and chop them with a knife 4; finally coarsely chop the already shelled fava beans 5. Take the bowl with the spelt and add the green beans 6,
the fava beans, the zucchini flowers 7, the fennel which you have previously chopped 8, the ricotta 9,
the grated Pecorino 10, the breadcrumbs 11, the egg 12, salt and pepper.
Mix all the ingredients well and with the obtained mixture form balls weighing about 2 oz each 13. Flatten them slightly with your hands and place them on a tray as you shape them: you will get 20 with these quantities 14. Meanwhile, heat the vegetable oil in a saucepan until it reaches a temperature of 340°F (you can check the temperature with a kitchen thermometer). Fry a few meatballs at a time 15, turning them on both sides, for a total time of about 5 minutes.
When the meatballs are evenly golden, remove them from the oil with a slotted spoon 16 and let them drain on a sheet of paper for frying 17. Continue with all the others, then sprinkle with a bit of coarse salt (or Maldon salt). Your spelt balls with ricotta and vegetables are ready to be served hot 18!