Things have been getting really hectic with Christmas getting so close now. I am not a big Christmas person but having said that I do love my traditions. This year I made a nativity scene, a Christmas tree and I also bought some new decorations for the house. The children love it so much and like for most children, this is the most exciting time of the year. So let's make it extra special for them.
My sister Laura is here too. At the moment she is working as an au-pair in an English family as she wants to learn English. I started off working as an au pair too... exactly 17 years ago and I cannot believe how time has gone so quickly. I fell in love with England on my first day but I would have never thought I would still be here 17 years later! Life eh?!
For me it is amazing to have a relative so close to me in the UK. My dream of being able to go out for coffee at the weekend with one of my sisters has come true. She will be with us for Christmas and she will be cooking the Christmas dinner with me like the good old days!
These ricotta balls make a nice vegetarian twist to the classic meatballs and they are perfect as a mid-week meal if you want to keep light just before the big feast arrives.
I have cooked them in tomato sauce so I can mop up the juices with some good quality rustic bread.
- Prep Time : 30 minutes
- Cook Time : 12 minutes
- Yield : 4
In a bowl mix well the ricotta with the egg yolk, the parmesan, salt and pepper, the chopped parsley and 5 tbsp of breadcrumbs.
Working with your hands form small balls the size of a walnut. Then roll them into breadcrumbs.
Chop the onion finely, put it in a pan with 2 tbsp of olive oil and stir fry it until translucent. Add the tomato sauce, a pinch of salt and bring the sauce to the boil. Add the ricotta balls and cook them for 10 minutes over a gentle heat. Stir from time to time, covering the balls with the sauce and add a little bit of water if you find that the sauce is drying out too quickly.
Serve warm with a drizzle of olive oil.