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.
Step 1 of 7: Make sure the tomato risotto is well chilled, preferably prepared the day before and kept in the refrigerator to obtain a firmer mixture.
Step 2 of 7: 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.
Step 3 of 7: 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.
Step 4 of 7: Mix the breadcrumbs, grated Parmesan and dried oregano in a bowl and coat each ball in the breading, pressing lightly so it adheres well.
Step 5 of 7: 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.
Step 6 of 7: 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.
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Fish, and Milk
Step 7 of 7: Let them cool slightly for a couple of minutes before serving, so the filling will set slightly and still remain super stretchy.
| Average values | Per serving72 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 441 kJ105 kcal | 611 kJ146 kcal |
| Fat | 6.71 g | 9.3 g |
| of which saturated fatty acids | 4.18 g | 5.79 g |
| Carbohydrates | 2 g | 2.77 g |
| of which sugars | 1.85 g | 2.56 g |
| Fibre | 0.61 g | 0.84 g |
| Protein | 8.84 g | 12.26 g |
| Salt | 0.38 g | 0.53 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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