Coconut Ricotta Balls Recipes

RICOTTA MEATLESS MEATBALLS WITH SAUCE

Steps:

• Line a baking sheet or large plate with waxed paper.
• Combine ricotta cheese and eggs in a large bowl; mix well. Add bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; mix until thoroughly blended.
• Take a scoop of the mixture with a small cookie scoop and put it in the palm of your hands. Roll it into a ball and place on the waxed paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce.
• Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, basil, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to a simmer.
• Add ricotta balls to the sauce. Simmer, shaking the pan occasionally to cover the balls with sauce, until heated through, about 10 minutes. Serve immediately.

COCONUT-RICOTTA BALLS

Steps:

• In a large nonstick skillet, heat ricotta cheese over medium-low heat; cook 20-25 minutes or until reduced by almost half, stirring occasionally. Transfer to a small bowl; cool 5 minutes., Stir in coconut, sugar, cashews, chopped almonds and cardamom. Shape mixture into 1-1/2-in. balls; press one whole almond into each ball. Store between layers of waxed paper in an airtight container in the refrigerator.

EASY RICOTTA DOUGHNUTS

Steps:

• Preheat about 5 cups of oil in a medium sauce pot, over medium to medium-high heat. Heat oil to about 315 degrees. (350 will cook doughnuts too fast on the outside and leave them raw on the inside.)
• Set out a wire rack and cover it with a paper towel or two.
• In a large mixing bowl, whisk ricotta, vanilla, sugar and eggs until all incorporated.
• Add flour baking soda and salt. Mix with a rubber spatula until completely mixed throughout.
• Lay out a piece of parchment paper and lightly grease it.
• Grease your hands with some cooking spray as well. Scoop out some dough and make about 1-inch balls. Lay them on the parchment paper while waiting to be fried.
• Fry doughnut balls in batches of about 6 (as fitting to your sauce pot) for 5-7 minutes, until deep golden brown.
• Take out the cooked doughnut balls and place them on a paper towel. After they are cooled for a couple of minutes, dust them with powder sugar.

CREAMY BLUEBERRY COCONUT RICOTTA BOWL

Steps:

• Combine ricotta cheese and coconut milk in a bowl. Drizzle on honey and sprinkle with almonds and coconut. Top with blueberries.