_Ricotta salata is a variation of ricotta cheese that has been pressed, salted, and dried. It is hard and white and has a mildly salty, nutty, and milky flavor. _
Serves: 12
Meatballs
1 lb (454 g) ground lamb
½ cup onion, diced
1 egg
1 tsp cumin, ground
1 tsp salt
½ tsp black pepper, ground
1/3 cup panko bread crumbs
¼ cup chopped parsley
Ricotta salata
Preheat the oven to 350°F (177°C). Combine all the ingredients except the ricotta salata in a mixing bowl and mix well. Roll the mixture into meatballs about the size of a walnut. Arrange on an oiled cookie sheet and bake until done (8–10 minutes).