Meatballs with tuna and Ricotta cheese

Today, as a secound course, I suggest this tuna and ricotta cheese based dish, with a very delicate taste...these meatballs are going to be very moreish! ;)

 

-Preparation time: 50 minutes ( 25 of preparation + 25 of baking)

-Ingredients: (for 3 people / 9-10 meatballs)

150 gr of drained pickled tinned tuna (3 tinns)

150 gr of Ricotta cheese

Parsley                                  

Breadcrumbs

1 egg

-Preparation:

Wash and chop the parsley.

Then, in a bowl, mix tuna and ricotta cheese, till you get a cream.

Add the parsley and mix.

Add the breadcrumbs to make the mixture a little bit thicker, without exaggerating.

In a plate beat the egg and in another one pour some breadcrumbs.

With the hands, create the meatballs and pass them in the egg.

Then pass them in the breadcrumbs.

Put them on a baking tray covered with kitchen foil and bake them 20-25 minutes, 180°C.

Serve them hot with a mixed salad.

Buon appetito! 

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