Argentine ricotta balls (Albóndigas de ricota) from Serious Eats

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Notes about this recipe

  • rmardel on April 06, 2026

    These ricotta balls really are excellent, although I would never have thought of them on my own. The recipe is simple, but a bit time consuming. The flavor is worth the effort. On the surface, they appear to be meatballs in sauce, until you cut them open and get the contrast of flavors between the creamy, rich meatball and the bright flavorful sauce. The bright, freshly made sauce reminds me of puttanesca to some extent. However, I ran out of sauce (we are a saucy people) and my grandmother's sauce, which I almost always have on hand, works just as well. I do think these are worth the effort, but I don't usually keep ricotta around, which makes this a dish for special occasions.

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