Tuna and Ricotta Balls

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Tuna and Ricotta Balls

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Ingredients

22 piece(s)

Tuna and Ricotta Balls

100 grams Parmesan cheese
8 sprigs parsley
60 grams Sourdough Bread, roughly torn into pieces
315 grams Canned Tuna, in olive oil (drained) 425g can
320 grams ricotta cheese
5 grams Vegeta stock powder
2 heaped tablespoon sesame seeds, (optional)
extra virgin olive oil, spray

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6

45min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

Method

Cut parmesan cheese into 3cm cubes, weigh and grate on speed 10 for 10 seconds. Set parmesan aside in a medium sized bowl. Do not rinse the

bowl

Place parsley (leaves only) into the

bowl with the torn sough dough and chop for 10 seconds, speed 7. Scrape down sides of the bowl and continue to chop for 5 seconds, speed 9 until you have course breadcrumbs mixed with finely chopped parsley. Set aside in a bowl. Do not wash the

bowl.

Add drained tuna, ricotta, 20g of breadcrumb mixture, 40g of parmesan and 5g of Vegeta stock powder. Mix together for 10 seconds on speed 5.

Combine the remaining breadcrumb mixture into the medium sized bowl with the grated parmesan. At this point, you can also add the sesame seeds if you desire.

Using a dessert spoon, scoop out mixture from the

bowl to make walnut sized balls. Roll/coat them in the breadcrumb mixture and set aside on a baking tray lined with a Thermomat or baking paper. Preheat oven to 180 degrees celcius and place tuna and ricotta balls into the fridge for 15 minutes.

Spray tuna and ricotta balls with some extra virgin olive oil and place into preheated oven until golden brown. Can be served warm or at room temperature

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.