Recipe

Ricotta Cheese Balls Recipe


Ricotta Cheese Balls Recipe
Here's yet another Pittsburgh recipe for a cheese appetizer. This one was by late Mayor Dick Caliguiri and is positively delicious! Crisp and melty and cheesey. Yum.

Crabhappych

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Ingredients
  • 3 lbs. ricotta cheese
  • 1 lb mozzarella cheese, shredded
  • 2 eggs, lightly beaten
  • 1 1/2 c. Italian breadcrumbs
  • 1/4 c. freshly grated Parmesan cheese, lightly packed
  • 1 t. poultry seasoning
  • Italian breadcrumbs for dredging
  • canola oil

Directions
  1. Mix ricotta with everything up to and including the poultry seasoning. Chill in fridge at least 4 hours or overnight.
  2. Roll into 1 inch balls and then roll in the rest of the breadcrumbs.
  3. Chill another 1/2 hour before cooking (or overnight).
  4. In skillet, fry balls over medium heat in oil until golden brown. Drain and serve.

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Comments


Great appetizers! Saved!


Another great sounding recipe, Crabhappychick!


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