In a bowl put the ricotta, add the ham and finely chopped fresh parsley.
Mix and form small meatballs. Roll them in the breadcrumbs and fry them in hot oil for a few moments. Brown them and remove from the oil, then dry the excess oil. Serve hot.
Ricotta cheese and Parma Ham meatballs
About the Author: Valentina Scannapieco
I am Valentina Scannapieco, project manager, marketing consultant, co-author of academic texts, in love with writing, stars, illustrations, fireflies, good food and travels. I am the creator of the blog “Occhi Ovunque” since 2014. My blog is the guardian of all my misadventures, and was awarded as the best design in the field of Italian food blogging. Since then, I am collaborating through my blog with international brands, national magazines and publishers, with whom I am having fun and for whom I am drawing dreams and emotions.
