Elevate your culinary repertoire with my ricotta cheese balls, a sophisticated yet simple appetizer that combines rich flavors and delightful textures. These delectable bites are a perfect addition to your dinner. With creamy whole milk ricotta at their core, these cheese balls are enhanced by a medley of savory cheeses, aromatic herbs, and spices, resulting in a dish that is both comforting and gourmet. Paired with a luscious homemade béchamel sauce infused with aged Parmesan, my recipe will impress even the most discerning palates. Join me today if you want to learn how to create this exquisite dish. Are you ready?
Ingredients
For the Ricotta Cheese Balls:
- 2 cups Whole Milk Ricotta (or plant-based alternative for those of you who may be vegan/lactose intolerant)
- 2 large Eggs
- ½ cup Pecorino or Romano Cheese, finely grated
- ½ cup Aged Parmesan Cheese, finely grated
- 1 cup Fine Panko Bread Crumbs
- 1 tsp Sea Salt
- ¼ cup Fresh Parsley, finely chopped
- 2 Shallots, minced
- 2 cloves Garlic, minced
- 1 tsp Ground Oregano
- ¼ tsp Ground Nutmeg
- Olive oil (for frying)
For the Béchamel Sauce:
- 2 tbsp Unsalted Butter
- 2 tbsp All-Purpose Flour
- 1 cup Heavy Whipping Cream (or plant-based whipping cream)
- ½ cup Aged Parmesan Cheese, finely grated
- Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Ricotta Mixture: In a mixing bowl, combine the whole milk ricotta, eggs, Pecorino or Romano cheese, aged Parmesan cheese, sea salt, parsley, shallots, garlic, oregano, and nutmeg. Mix thoroughly until the ingredients are well incorporated, creating a cohesive mixture.
2. Shape the Cheese Balls: With clean hands, scoop out portions of the mixture and roll them into balls approximately 1 inch in diameter. Once shaped, roll each ball in fine panko bread crumbs, ensuring they are evenly coated for a crispy exterior.
3. Fry the Cheese Balls: In a large skillet, heat a generous amount of olive oil over medium heat. Once the oil is simmering, carefully add the ricotta balls in batches, frying them until they achieve a light golden-brown crust on all sides. Use a slotted spoon to transfer the cooked balls to a pan.
4. Prepare the Béchamel Sauce: In a saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the flour, cooking for about 1 minute to form a roux. Gradually add the whipping cream, whisking continuously until the sauce thickens and is smooth. Remove from heat and stir in the aged Parmesan cheese, seasoning with salt and freshly ground black pepper to taste.
5. Serve and Enjoy: Arrange the warm ricotta cheese balls on a serving platter and generously drizzle the creamy béchamel sauce over the top. Garnish with additional chopped parsley for a pop of color and flavor. And if you love cheesy sauce, feel free to add more on top. Serve immediately.
My ricotta cheese balls are not just an appetizer; they are a culinary experience that brings comfort and sophistication to your table. The combination of creamy ricotta, robust cheeses, and aromatic herbs creates a flavor profile that is both rich and balanced. The accompanying béchamel sauce adds an extra layer of indulgence, making this dish a standout at any gathering. Feel free to share my recipe with fellow foodies who love country Italian cuisine and let them savor the joy of polpette di ricotta al sugo. Buona cucina!
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