- 800 g Romanesco broccoli
- 600 g ground beef
- 100 g milk
- 100 g hard ricotta
- 70 g of breadcrumbs
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.
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