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 Marinara Sauce |
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Ingredients
- 1/2 c. part-skim ricotta cheese
- 3-4 oz. shredded mozzarella cheese
- 1 oz. Asiago cheese, freshly grated
- 3 Tbsp. Parmesan cheese, freshly grated
- 1 egg, lightly beaten
- 1/2 c. Italian bread crumbs
- 1/2 c. Panko bread crumbs
- 1 Tbsp. Italian seasoning
- Oil, for frying
Directions
- In a large mixing bowl, combine ricotta, mozzarella, Asiago, and Parmesan cheeses. Add the egg and Italian seasoning and mix well with clean hands.
- In a medium-sized skillet, heat oil over medium-high heat. While the oil is heating, take tablespoonsfuls of the ricotta mixture and form into a 1 to 2-inch balls. Lightly roll the cheese balls into the Italian bread crumbs and then lightly into the Panko bread crumbs.
- Carefully place the cheese balls into the oil in small batches. Do not overcrowd the skillet. Let cook for about 1 to 2 minutes, then carefully flip the cheese balls over with a slotted metal spoon. Once the cheese balls have a golden brown color, remove them using the slotted spoon and place on a paper-towel lined plate to drain excess grease. Serve warm with warm marinara sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 16 servings | |
| Calories 56 | |
| Calories from Fat 21 | 38% |
| Total Fat 2.39g | 3% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 106mg | 4% |
| Potassium 26mg | 1% |
| Total Carbs 5.16g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.49g | 0% |
| Protein 3.36g | 5% |
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