Baked Ricotta Cheese Balls

Sometimes, all you can say is, yum!

Baked Ricotta Cheese Balls

found and tweaked from

1 small container (about 10 oz) ricotta cheese, drained

A large handful of Romano Cheese

1 palmful of minced fresh parsley

1 pinch of nutmeg

salt and pepper to taste

1 egg yolk, reserve white

2 egg whites

1 C seasoned bread crumbs

Preheat an oven to 425.  

In a small bowl, combine ricotta, romano, parsley, nutmeg, salt, pepper, and egg yolk.  Stir to combine.  Roll into small balls, about the size of a bouncy ball.  Leave to sit on cookie sheet to dry out.  

In separate bowls, place the egg whites and bread crumbs.  Dip cheese balls into egg whites then coat with bread crumbs.  Place on cookie sheet.  Bake in oven for 10-15 minutes, or until bread crumbs brown.  Serve with marinara sauce.


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