Meatballs with Ricotta of Romagna, cherry tomatoes and peanuts



Preparation :30 min + 1 h stored in fridge

Cooking : 3 min.

Ingredients for 4 people

250 g  Ricotta of Romagna

10 red cherry tomatoes

10 yellow cherry tomatoes

2 tablespoons of unsalted peanuts

2 tablespoons of golden sesame seeds

Salt and freshly ground pepper.

- Wash an dry the cherry tomatoes.

- Chop coarsely the peanuts, then grill them without sauce for 2-3 min in a pan. Add salt and pepper. .

- Pour the frilled peanuts on a plate and the sesame in another one.

-Crumble coarsely the Ricotta of Romagna on a plate with a fork. Add salt and pepper and stir quickly: the Ricotta must remain firm.

-Take a knob of Ricotta in a hand and put a cherry tomatoe inside it, making a ball. Roll the ball on the sesame seeds or on the chopped peanuts.

-Prepare in this way other cheese balls, rolling half of them on the peanuts and the other half on the sesame seeds. 

Store in fridge for at least 1 h to harden them.

-Serve the meatballs as an appetizer with some toothpicks (cut some tomoatoes in two halves to give a touch of color).


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