Smooth and tasty, these ricotta and tuna meatballs are ideal as finger food, an appetiser or even a main course.
You will make them in no time.
Serves: 4 | Preparation time: 20 mins | Cooking time: 15-20 mins
- 2 cans tuna in olive oil, drained: 250 g
- Cow’s ricotta cheese: 200 g
- Eggs: 2
- Capers, desalted and minced: 15 g
- Anchovy fillets, 3 or anchovy paste: 2 teaspoon
- Parsley, chopped : a handful
- Salt and black ground pepper: to taste
- Sesame seeds: to taste
- Breadcrumbs: to taste
- Peanut Oil for deep- frying, 500 ml
In a large bowl, mix the drained and chopped tuna fish together with ricotta.
Then add the chopped capers, chopped parsley, chopped anchovy fillets, eggs, two tablespoons of breadcrumbs, a pinch of salt and pepper. Mix everything together.
The ingredients should form a creamy mixture but also firm enough to make medium-sized balls with your hands. If it is too liquid, simply add more breadcrumbs. If it is too dry, add some more ricotta if you have some, otherwise a drop of oil or possibly a drop of milk.
Take small pieces of the mix forming the fishballs with damp hands.
Toss them in a mix of breadcrumbs and sesame seeds
Heat the oil, to check if it is ready do the toothpick test, if the oil creates small bubbles around the toothpick, it is ready for frying.
Fry a max of 3-4 at a time for a couple of minutes, preferably over medium heat.
As soon as they are golden brown, remove them from the oil with a slotted spoon, place them on a plate lined with kitchen paper, add a pinch of salt and serve.
Tip: do not cover them with another plate or cover or other kitchen paper towels, otherwise the heat will create moisture and the resulting crispiness will become mushy.