INGREDIENTS PER 4 PEOPLE
Canned drained tuna, 1,6 cups
Ricotta, 1,5 cups
Chopped parsley, 3 tbsp
Grated parmigiano reggiano, 2/3 cup
Drain the tuna from its oil and mix it with the ricotta. You need to get a creamy consistency.
Whip the eggs.
Chop the anchovies and add them to the eggs. Add all to the ricotta and tuna mixture.
Add the parsley, the parmesan, salt, pepper and mix well.
Shape the mixture into small balls, then roll them in the breadcrumbs.
Grease a baking tray with olive oil, place the balls on it and drizzle them with olive oil.
Cook them for 30 minutes at 356F, until lightly golden.
Serve warm with cooked vegetables or salad.
Thanks to: My Little Italian Kitchen