recipe

Ricotta cheese balls with mushrooms: the easy vegetarian recipe

Total time: 30 Min
Difficulty: Low
Serves: 4 people
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Ingredients
Fresh mixed mushrooms
350 grams
Cow’s milk ricotta cheese
250 grams
Grated parmesan cheese
50 grams
Breadcrumbs
40 grams
Egg
1
Carrot
1
Onion
½
Milk
½  glass
Nutmeg
as much as is needed
Dry white wine
as much as is needed
Extra virgin olive oil
as much as is needed
Fresh parsley
as much as is needed
Flour type 00
as much as is needed
salt
as much as is needed
Pepper
as much as is needed

Ricotta cheese balls with mushrooms are a rich, satisfying but at the same time particularly delicate vegetarian dish. Ideal to serve in place of the classic meatballs, they bring to the table all the flavor and scent of the autumnal season. Simple and very fast to prepare, they are made with a mixture of fresh cheese, eggs and breadcrumbs; once shaped into a ball shape, they are cooked in a pan with a mixture of mixed mushrooms to which milk and nutmeg are finally added, for an even more enveloping, creamy and fragrant result. You can serve this preparation as a main course or as a single dish, accompanying it with a side dish of vegetables and a few slices of toasted bread or some good homemade mashed potatoes. So let’s find out how to prepare these delicious balls with our recipe explained step by step.

How to prepare ricotta cheese balls with mushrooms

Drain the ricotta cheese very well and work it in a bowl together with the grated parmesan cheese with the help of a fork 1; add the egg and breadcrumbs, season with salt and pepper and mix again. Let the mixture rest, without covering it, for about ten minutes.

With slightly wet hands, take a little of the mixture at a time and form spherical balls the size of a golf ball 2.

Peel and finely slice half an onion, then brown it in a non-stick pan with a drizzle of oil 3.

Add the carrot, peeled and diced, the sliced ​​mixed mushrooms, add salt and let flavor for a few minutes. Simmer with a drop of white wine 4, let it evaporate and cook for about ten minutes.

Add the milk, a sprinkling of nutmeg and mix. Then quickly flour the balls and arrange them in the sauce well spaced apart 5.

Cook the balls over low heat, turning them from time to time, for 10-15 minutes. Add a few leaves of parsley, a sprinkling of pepper and serve immediately 6.

Preservation

The ricotta cheese balls with mushrooms can be preserved in the refrigerator, placed in an airtight container, for a maximum of 2-3 days. You can also cook them, transfer them to special aluminum trays, freeze them and take them out when necessary but be careful to always defrost them in the refrigerator and not at room temperature.

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