I’ve spent most of my weekend in the kitchen cooking. Nothing that I haven’t already shared with you, it was just simple stuff, mainly pasta sauces that I have cooked, divided into single portion, labeled and put in the freezer. It’s just food I’ve made for my boyfriend so he will have something ready to eat while I’ll be in Italy.
…I’m an apprehensive girlfriend….I realize that…
this is just one of the many problems I’ve got…I’m working on it…
Besides stuffing the freezer with food for my boyfriend, I’ve also made myself a nice and tasty lunch on Sunday!
Meatballs with tuna and ricotta cheese…tasty, addictive, divine!
Ingredients (for 3 servings):
- 125 g ricotta cheese
- 150 g tuna
- 1 egg
- 3 tbsp breadcrumb
- 2 tbsp grated Parmesan cheese
- 1 tsp salt
- 2 tbsp chopped parsley
- oil to fry
- more breadcrumb to coat
Grab one can of tuna, in spring water or in oil…both are fine
put the tuna in a bowl and use a fork to crumble it
Add the ricotta cheese
2 tbsp Parmesan cheese and 3 tbsp breadcrumb
crack in one egg
some chopped fresh parsley
and mix all the ingredients together until all well combined
With your hands form small flat balls of the size of a chestnut
coat each ball in breadcrumb
and fry in hot oil for about 2-3 minutes
on each side
NOTE: healthy option! Cook them into the oven for about 20 mins at 180 C.
Remove and serve with some fresh salad
I loved this tuna and ricotta balls, they are soft inside but crispy outside. While I was eating them I realized they would have been perfect served with a ranch sauce.
One serving (fried) provides:
- Calories: 360
- Fat: 18 g
- Carbohydrates: 7.4
- Protein: 22 g