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Meatballs With Ricotta - {Polpettone Con La Ricotta}


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  • 1/2 pound ground pork
  • 1/4 pound ground veal
  • 1/2 pound fresh ricotta
  • 1 egg beaten
  • 2 tablespoons grated Parmigiano-Reggiano
  • 6 pickled gherkins chopped
  • 3 tablespoons chopped pistachios
  • 2 tablespoons butter
  • 1 cup Brown Chicken Stock (see recipe)
  • 1/2 cup milk (optional)
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

In a large bowl, combine the ground meat, ricotta, egg, Parmigiano-Reggiano, gherkins and pistachios. Mix only as much as necessary, and form into balls of a 1-inch diameter.

In a large, heavy-bottomed skillet, heat the butter until it foams and subsides. Place the balls in the butter and brown on all sides. Add the stock and, if necessary, the milk so that the liquid comes halfway up the sides of the balls. Bring the liquid to a boil, reduce to a simmer and cook 15 minutes, until the meatballs are cooked through. Serve with the broth poured over.

This recipe yields 6 servings.

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