Delicious tomato risotto balls filled with melty scamorza and anchovy, coated with breadcrumbs, Parmesan and oregano, then cooked in the air fryer or oven until golden and crispy outside, with a soft and flavorful center. They are perfect for using up leftover risotto and turning it into a tasty appetizer or a quick, creative main dish.
Make sure the tomato risotto is well chilled, preferably prepared the day before and kept in the refrigerator to obtain a firmer mixture.
If the mixture is too soft, add a little breadcrumbs at a time until it becomes easy to shape; if it is already firm, there is no need to add any.
Take a portion of risotto, place a generous cube of scamorza and a fillet of anchovy in the center, then close carefully forming a compact meatball.
Mix the breadcrumbs, grated Parmesan and dried oregano in a bowl and coat each ball in the breading, pressing lightly so it adheres well.
Lightly grease the air fryer basket, arrange the balls well spaced apart, add a drizzle of oil on top and cook at 200°C for about 20 minutes, until golden.
Alternatively, bake in a static oven at 200°C for 20-25 minutes, always with a drizzle of oil on top, until the balls are golden and crispy.
Let them cool slightly for a couple of minutes before serving, so the filling will set slightly and still remain super stretchy.
Air fryer
Large bowl
Parchment paper
Store the cooked balls in the refrigerator, in an airtight container, for 2 days. To regain crispiness, reheat them in the air fryer or oven for a few minutes; it is advisable to freeze them raw, already breaded, separating them with parchment paper and cooking them from frozen, slightly increasing the cooking time.
Recycling recipe ideal for using leftover risotto. The quantities indicated are for 8 balls. Anchovy is optional,
Italia, Piemonte
| Energy (kcal) | 146.15 |
| Carbohydrates (g) | 2.77 |
| of which sugars (g) | 2.56 |
| Fat (g) | 9.29 |
| of which saturates (g) | 5.79 |
| Protein (g) | 12.27 |
| Fibre (g) | 0.84 |
| Salt (g) | 0.53 |
