Polpette di ricotta e limone al forno

These meat-free meatballs are delicious. My mother often made them when we had lots of ricotta, or when meat was forbidden for religious purposes, such as during Lent. She would enhance the flavour with the addition of Amalfi lemon zest. They can be served with a tomato sauce if desired. Quick and easy to make, they are sure to appeal to children.

Polpette di ricotta e limone al forno

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    extra virgin olive oil, to grease 1 tablespoon finely chopped fresh parsley
    9 ounce ricotta 1 teaspoon finely grated unwaxed lemon zest
    1 egg yolk 60 grams cup dried breadcumbs
    3 tablespooons freshly grated Parmesan 1 quantity of basic tomato sauce, to serve


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    • 1

      Preheat the oven to 180°C/350°F/gas mark

    • 2

      Lightly grease a baking sheet.

    • 3

      Combine all the remaining ingredients, apart from the tomato sauce, in a bowl.

    • 4

      Shape into small balls roughly the size of walnuts and place on the baking sheet. Bake for 15–20 minutes, until slightly golden. Reheat the tomato sauce in a saucepan and serve with the meatballs.

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