Ingredients

• 800 g Romanesco broccoli
• 600 g ground beef
• 100 g milk
• 100 g hard ricotta
• 70 g of breadcrumbs
• marjoram
• chives
• parsley
• lemon
• salt
• pepper

Baked meatballs with broccoli and ricotta
For the recipe of baked meatballs with broccoli and ricotta, soak the bread in a large bowl in the milk; when it is well softened, without removing the milk, mix the minced meat, a mixture of mixed herbs (we used chives, parsley and marjoram), a pinch of salt and pepper and knead everything so as to obtain a homogeneous mass.

Shape it to form 16 meatballs of 40-50 g each; place them on a baking sheet lined with baking paper and bake at 220 ° for 7-9 minutes. Peel the broccoli, removing the stalks and the hardest parts, then reduce it in small resets and boil them in salted water for 3-4 minutes.

Drain and season with a few drops of lemon juice. Take the meatballs out of the oven, place them on a serving dish with the broccoli owls and complete with flakes of ricotta.

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