Ricotta cheese balls are delicious savory bites made with fresh ricotta cheese, Mortadella sausage and each coated in crunchy chopped pistachios.
Soft and mild ricotta cheese pairs perfectly with savory mortadella and Parmsean cheese.
Pistachio crust takes them to the whole new level with its slightly sweet woody flavor, crunchy texture and green color that stands out.
This is a 100% no cook appetizer that’s ready in a snap of a finger.
Serve them with crusty bread or grissini – italian breadsticks.
You can eat ricotta cheese balls as they’re, think like a savory truffle, or spread on a piece of crusty bread.
Arrange each ricotta cheese ball on a mini cupcake liner, also know as a candy cup for an elegant, classy look that is special occasion-worthy.
Ingredients You’ll Need
- Ricotta – fresh ricotta cheese, well drained. If you have a choice always use cow’s milk ricotta for this recipe.
- Mortadella – get hight quality Italian Mortadella with pistachios and pepper if possible. It’s one of the key ingredients and you’ll only need a few slices.
- Parmesan cheese – fresh grated Parmiggiano Reggiano or Grana Padano are the best. It adds flavor but also gives a better, more solid consistency to ricotta bites.
- Pistachios – unsalted, chopped pistachios. It’s best to get whole unsalted pistachios and chop them yourself. This way you’ll have fresh, crunchy, brightly colored pistachios without a hassle of looking for chopped ones.
- Pepper – you can add an extra crunch of black pepper once you mixed all ingredients together.
Keep in mind that Mortadella might already have pepper so taste and adjust to your liking.
NOTE: You won’t need any salt since Mortadella, ricotta and Parmesan are already savory in and of themselves.
Short Recipe Overview
- Mix drained ricotta cheese, chopped Mortadella and Parmesan cheese.
- Chill for at least 30 minutes or overnight.
- Form ricotta balls.
- Roll each ball in chopped pistachios when ready to serve.
How To Make No Cook Ricotta Balls – Step By Step
- Drain ricotta cheese from any excess liquid and mix well breaking any lumps.
- Cut Mortadella in thin strips then finely chop.
- Mix ricotta, chopped Mortadella and Parmesan cheese together. You should get rather thick creamy mixture. If it’s too soft, add more Parmesan cheese.
- Chill in the fridge for at least 30 minutes.
Chop unsalted pistachios.
When the mix has chilled, it’s easier now to form the balls.
Using a melon baller or small ice-cream scoop or simply teaspoon form ricotta balls. Roll them between the palms to smoothen out.
TOP TIP: If you’re not planning to serve them immediately, store them in the fridge on a tray lined with parchment paper.
A few minutes before serving roll each ricotta ball in chopped pistachios and place in mini cupcake liner (optional).
TOP TIPS
- It will be much easier to form ricotta balls when the mix is well chilled.
- Keep refrigerated before serving, especially in hot weather.
- Roll in chopped pistachios only a few minutes before serving.
- Don’t overdo the pistachio crust as you don’t want it to overpower the delicate inside. Chilled ricotta balls with take on less pistachios than those at room temperature.
- Use leftovers (if any!) to make a delicious, creamy pasta sauce.
Recipe FAQs
Ricotta cheese balls are small but very filling. Assuming you have other appetizers on the table I suggest to go with 1 ricotta cheese ball per person.
You can subsctitute mortadella with prosciutto cotto (Italian ham).
Unsalted chopped pistachios can be substituted with other unsalted nuts such as, walnuts, hazelnuts, almonds, a nut mix or even a seed mix.
Yes, you can make ricotta cheese balls 1 day in advance. Prepare the mix and let it chill in the fridge overnight. The next day form the balls. Make sure to roll in pistachios only when ready to server otherwise pistachios will loose their crunchiness from the moisture in ricotta balls.
It’s unlikely there will be any, but in case you do have any leftovers simply mix them into hot freshly cooked pasta and enjoy for lunch or dinner!
Love Ricotta Cheese?
Make sure to check out The Best Italian Recipes with Ricotta – both sweet and savory!
Full Recipe
No Cook Ricotta Cheese Balls
Print Pin Rate / CommentIngredients
- 8 oz fresh ricotta cheese (225 g)
- 4 oz Mortadella (113 g)
- ⅓ cup Parmesan cheese grated
- 5 oz unsalted pistachios (140 grams) chopped
- Pepper to taste
Instructions
- Drain ricotta cheese from any excess liquid and mix well breaking any lumps.
- Cut Mortadella in thin strips then finely chop.
- Mix ricotta, chopped Mortadella and Parmesan cheese together. You should get rather thick creamy mixture. If it’s too soft, add more Parmesan cheese.
- Chill in the fridge for at least 30 minutes.
- Chop unsalted pistachios.
- When the mix has chilled, it’s easier now to form the balls.
- Using a melon baller or small ice-cream scoop or simply teaspoon form ricotta balls. Roll them between the palms to smoothen out.
- If you’re not planning to serve them immediately, store them in the fridge on a tray lined with parchment paper. A few minuted before serving roll each ricotta ball in chopped pistachios and place in mini cupcake liner (optional).
Notes
Keep refrigerated before serving, especially in hot weather.
Roll in chopped pistachios only a few minutes before serving.
Use leftovers (if any!) to make a delicious, creamy pasta sauce.
Buon Appetito!