Ricotta Meatballs

Using ricotta in your meatballs make them incredibly lighter and flavorful. These are simple to make and require few ingredients. Known as “Polpettine di Ricotta” in Italian, these meatballs are a nice change from what you might be used to.

Ricotta Meatball


Recipe: Ricotta Meatballs (Polpettine di Ricotta)

  • 2 pounds or 4 cups of ground beef
  • 2.5 cups ricotta cheese drained
  • 2 egg (beaten)
  • 1/2 cup flatleaf parsley or
  • A few pinches of nutmeg
  • Salt (to taste)
  • Olive oil for frying the meatballs
  • 1 cup freshly grated Parmigiano-Reggiano
For the Sauce:
  • 1 can of crushed tomatoes
  • 3 cloves garlic minced/sliced
  • 1 medium onion diced
  • 1 cup red wine
  • olive oil to coat the pan to fry the onions and garlic
  • Salt & Pepper (to taste)
  • Oregano or Italian Seasoning Mix
1. Combine ground beef in a bowl.  Add ricotta cheese and egg.  Mix thoroughly.  Stir in flat leaf parsley or italian seasoning, Parmigiano-Reggiano, nutmeg, and salt.    Form meatballs into 1″ balls
2. Warm olive oil in sauté pan over medium-high heat.  Fry meatballs until golden brown.  Remove from pan & set aside. (I usually let them drain of excess oil on a brown paper bag or paper towels.
3. Heat more olive oil in  sauté pan over medium-high heat.  Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes).  Deglaze pan by adding red wine, then cook until liquid is reduced by half.  Add can of tomatoes and , then bring to a simmer.  Add salt and pepper to taste. Add oregano or italian seasoning mix  Add meatballs, then simmer for 30 minutes.
Included is a step by step picture slideshow.
Buon Appetito

Chicken Parmesan or Milanesa Napolitana

Chicken Parmesan in the US and called “Milanesa Napolitana” in many of the countries throughout South America: Argentina, Boliva, Ecuador, Brazil, Colombia, Chile, Uruguay, etc.

This amazing and easy to make dish is simply a thinly sliced chicken cutlet that is dipped in flour, egg, and breadcrumbs before being lightly fried in oil and then covered with tomato sauce and mozzarella cheese before being baked in the oven.


Chicken breasts

Mozzarella (Shredded)

Bread Crumbs

Eggs (whisked) in a separate bowl


Tomato Sauce

Salt & Pepper

Such an easy dish to make.

Cut the chicken breasts in half (long-way) and pound them a couple of times with tenderizer. Add salt and pepper to each side

Heat a pan with olive oil or vegetable oil enough to lightly fry the chicken

Dip each chicken breast first into the flour, then into the egg and finally into the bread crumbs. Add them to the pan to fry about 1.5 minutes on each side.

**Note** It might be best to dispose of the frying oil after a batch or 2 and start with fresh oil.

Take each out and place them on a towel or a brown paper bag to let the excess oil drip off.

Add enough sauce to the bottom of an oven safe baking dish to coat the entire bottom. Layer the chicken cutlets along the bottom and cover with again with tomato sauce. Add a layer of shredded mozzarella. Place a sheet of aluminum foil over the dish gently, you don’ need to seal it.  Place in oven at 350 degrees for about 20-30 minutes more.