Meatballs in roasting pan
Instructions
Knead the meat with an egg, a handful of Parmesan, salt, pepper and nutmeg to taste, combining the breadcrumbs to get a consistent mixture.
Cut into many meatballs in boiling broth, boil for 5 minutes, then drain with a slotted spoon.
Mix the ricotta with the eggs and the remaining grain, salt and pepper to taste.
In a pan pour a finger of broth, settle the meatballs, put over the ricotta mixture, then a layer of meat balls.
Sprinkle with breadcrumbs, then passed the Pan in the oven and cook for about 10 minutes under the grill.
Finally, perfumed with the parsley and serve.
Ingredients and dosing for 4 persons
- 250 g of pulp of minced beef
- 250 g of ricotta
- 2 eggs
- 2 handfuls of grated parmesan cheese
- Breadcrumbs
- Vegetable broth
- 1 tablespoon of chopped parsley
- Nutmeg
- Salt
- Pepper