Tuna and Ricotta Little Balls.

They are crunchy outside with a soft and delicious fish filling.

I served these little balls made with tuna and ricotta cheese as a (successful) starter although you can also eat them as a main course with a side mixed salad.

If you have them as a main course your can make them bigger.


Serves: 20 balls

Preparation time:20 minutes

Cooking time:40 minutes.


Ingredients:

  • 230gr tinned tuna in oil

  • 20gr anchovies

  • 50gr breadscrumbs

  • 20 gr capers

  • 5/6 pitten big green olives

  • 2 eggs

  • 200gr ricotta cheese

  • 80gr parsley - finely chopped

  • Dry origano

  • 50gr parmesan cheese

  • Salt and black pepper.


Method:


Pre-heat the oven to fan180 degrees C.

In a bowl mix together ricotta and parmesan cheese, crumbled tuna and crumbled anchovies.



Add the breadscrumbs, capers,olives, parsley, origano and the 2 eggs, beaten, then mix it all with a fork.

Add salt and pepper and then knead with your hand for a little bit.


If the mixture turns out to be a little too soft, add some more cheese, if it is a bit too hard, then you can add a little bit of milk.





Make little round balls and pad then slightly on the top. Roll them into more breadcrumbs and then put them on top of a baking tray covered with baking paper.








Bake them for 40 minutes, turning them half way.


Serve them warm.



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