When I go grocery shopping, I hardly have a list (or should I say, I have a list of what I NEED which is often only about 1/4 of what goes in my cart).
I tend to buy what I’ve run out of (pantry staples, milk, eggs, bread…you know, the usual), and I let the rest “speak to me” as I meander through the store.
Do you guys do that? I’ve often wondered if more people shop like me or if most stick to their lists (which I would think means you are planning your meals at home and buying ingredients for said meal). My head just doesn’t work that way.
I like to pick up products that stir my creativity.
Last week it was yogurt (I made a Greek baked yogurt dish I saw on Instagram!), the week before it was a pork shoulder (uhmmm, hello pulled pork) and this week it was ricotta.
I thought about making Maria’s Ricotta Cookies that I have on the blog, but I got busy testing some cookbook recipes so that never happened.
Then I remembered that I promised to post my mom’s ricotta balls that I made a few weeks back…
I used to eat these by the dozen when I was a kid, literally standing by the stove as the crispy balls of goodness were placed on a side plate hot out of the frying pan…gahhhhh, so good!
My mom used to fry them (which, in my opinion, is still the best way!) but I’ve given you an option here to bake them…healthier and still super yummy!
Next time you find yourself with extra ricotta, make a batch of these….pleeeease!!!!
Meat free Monday, here we come!!!!!!
The Crispiest Ricotta Balls
Need a no-meat alternative to your favorite meatball? I really think you gotta give this a try!!
There are so many ways to serve them...drop them in a tomato sauce once they're cooked or serve them "appy style" like these here with a dollop of warm tomato sauce and topped with some mozzarella cheese!!
- 425 grams ricotta
- 1 cup fresh bread crumbs
- 1 cup zucchini, shredded
- 1 tsp dried oregano
- 1 cup grated parmigiano
- 2 eggs, divided
- 1/2 cup flour
- 1 cup panko breadcrumbs
- 1/2 cup olive oil (or avocado oil)
- salt and pepper to taste
In a large bowl, mix together ricotta, fresh bread crumbs, zucchini, oregano, parmigiano, 1 egg and salt and pepper to taste until well combined (if you feel like the mixture is too wet - some ricotta is creamier than others - you can add more bread crumbs); place the mixture in the fridge while you get the breading ready.
In three small bowls, place flour in one, panko in another and the remaining egg in the last bowl (beat the egg and add a few tablespoons of water)
Using a large tablespoon (or a small baking scoop), scoop up a gold ball sized amount of the mixture and roll it in your hands; dip in flour, then in egg, then in panko; set in the freezer while you wait for your oil to heat up
In a large pan, heat the oil to hot and slowly add in the coated balls, turning to brown all sides; remove to a paper towel lined plate and re-season with a sprinkle of salt (alternatively, place uncooked balls on a baking sheet, drizzle with oil and bake in a 400 degree oven for about 20 minutes, turning half way to brown both sides).
Serve warm as is or reheat in some tomato sauce