Wednesday, April 6, 2011

Savory ricotta balls

I had another one of those mornings where I wake up extra early. 

My eyes popped open at the pre-dawn hour of 4:30 am. I know, crazy, right?

I should have known it was way too early when the dogs didn't bother to wake up and follow me into the kitchen.

I already had one cup of coffee before I bothered to look at a clock - and by then there was no point trying to get back to sleep:(((

But, I consoled myself by making these:

Savory ricotta balls.
I mixed 1 cup of ricotta with 1/2 an egg yolk, chopped fresh parsley, matzo meal, 1/4 cup of blue cheese, a pinch of ground pepper and a pinch of salt.

I rolled them into balls about the size of a walnut.

I rolled them first in some flour, then some egg yolk and finally in some matzo meal.

Ready to go into the pan.

I started by searing them in a pan on medium high heat - but they started getting too brown so I finished them in a 375 degree oven for 7 minutes.

With a side of steamed asparagus.

They turned out crunchy on the outside and pillowy soft on the inside. The slightly sweet ricotta paired perfectly with the pungent blue cheese.

I also had some strawberries but I forgot to take a picture of those.

Oh, and I broke out the french press today for my coffee.

Have a great Wednesday!!


  1. That's such an innovative recipe! I love it! Do you think that it would work in cornmeal if I dont happen to have matzo meal lying around?

  2. Yes, I think it would work with cornmeal. Panko would be also be a good substitution.

  3. i love the early mornings!

    those look soooo good, but what cheese doesn't?

  4. Oh, yum!! Thanks for this! Have some left over ricotta from making stuff manicotti that I don't want to go bad. You're awesome!!!