Ricotta Cheese Balls

Light and airy cheese balls, golden on the outside and meltingly soft inside. The scent of nutmeg blends with the freshness of the cheese and chopped flat-leaf parsley.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 527
• Protein: 26 g
• Carbs: 20 g
• Fat: 39 g

Ingredients

• 400 g Brousse (fresh sheep's milk cheese made from whey) ( well drained )
• 1 piece Egg ( whole )
• 60 g Parmesan cheese ( finely grated )
• 50 g Breadcrumbs ( fine )
• 1 piece Flat-leaf parsley ( finely chopped )
• 1 pinch Nutmeg ( grated )
• 3 tbsp Extra virgin olive oil
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 400 g Ricotta Cheese ( well drained )

Instructions

1. Draining the cheeses

   Place the brousse and ricotta in a fine sieve. Press lightly to extract as much whey as possible. The cheese must be dry to the touch so that the balls do not collapse during cooking.

2. Preparing the mixture

   In a mixing bowl, combine the cheeses, egg, grated parmesan, and breadcrumbs. Add the chopped parsley and nutmeg. The dough should be flexible but pull away from the sides.

3. Shaping

   Take a small amount of dough and roll between your palms to form walnut-sized balls. They should be very smooth, without cracks.

4. Pan-searing

   Heat the olive oil. Place the balls without crowding them. When the crust is golden and firm, turn them gently. Drain on paper towels.

Chef's tips

• If the mixture sticks to your hands, dampen them slightly with cold water.
• Do not overwork the mixture to maintain the lightness of the cheese.

Storage

Eat immediately after cooking to maintain the contrast between the crust and the melting center. Can be kept for 24 hours in the fridge before cooking.