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Lorenza

Lorenza Avila

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Recipe

Beef and Prosciutto meatballs

20 mins
Low
7
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These Italian meatballs are girls and they have ricotta cheese. They are ideal to serve as a snack.
Learn more about Lorenza Avila

Ingredients

8 portions
  • 1/4 kilos veal, milled
  • 150 grams prosciutto, finely chopped and baked
  • 1 egg
  • 1/2 cups parmesan cheese
  • 2 tablespoons fresh ginger, grated
  • flour
  • 3/4 cups vegetal oil
  • 150 grams ricotta cheese

Preparation

Put the ground beef and the prosicutto already cooked in a bowl to mix. Add the ricotta cheese, egg, Parmesan cheese and a pinch of salt. Stir everything using your hands. Add the grated ginger and stir again.
Form balls with the dough (a little larger than a nut) and cover them with a little flour. Reserve in a platter.
Heat the oil in a pan over high heat and add the meatballs. Cold for 3-4 minutes, turning them over.
Place on absorbent kitchen towels to drain the fat and serve hot with chopsticks.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Hanna Letider
22/05/2013 16:07:37
buenas después de freirlas yo las hornearías unos minutos para secar el aceite y quede mas cocidas, pues no me gusta nada termino medio, y menos crudo

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