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.
230gr tinned tuna in oil
20 gr capers
5/6 pitten big green olives
200gr ricotta cheese
80gr parsley - finely chopped
50gr parmesan cheese
Salt and black pepper.
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.