Spiced Ricotta Balls

A while back (yes I fell behind on my posts) I did a massive bake for morning tea at work and some birthdays. When I started I had about 3 dishes in mind, and then I just added stuff as I went along.

This is an “addition” recipe, and yes there’s cous cous involved (insert long suffering sigh here)

Breadcrumbs are great and everything but when we nearly always have cous cous at home and it has a great texture when baked, why not right?

This is a very simple recipe that I think would work really well as an appetiser.

What you’ll need


  • Smooth Ricotta ( I used 2 375g boxes)
  • Pesto ( 2-3 tsp, depending on your taste)
  • Ground Cumin (1/2 tsp)
  • Ground Coriander Seeds (1/2 tsp)
  • Garam Masala (1/4 tsp)
  • A pinch of cardamom and nutmeg
  • Chilli Flakes (1/4-1/2 tsp depending on your taste)
  • 1 tbsp plain flour
  • A couple of pinches of salt


  • ½ cup dry Cous Cous
  • Boiling water
  • ½ tsp turmeric
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander seeds
  • ¼ tsp Italian herbs
  • A pinch each of ground ginger, ground cardamom and ground nutmeg
  • ¼ veg stock cube
  • ¼ tsp minced garlic


  1. Preheat oven to 180oC


  1. In a medium bowl, place (and scrape out) all ricotta
  2. Add pesto and all spices and mix thoroughly
  3. Add salt and plain flour and mix thoroughly


  1. In a medium bowl, place dry cous cous
  2. Add all herbs and spices
  3. Add thoroughly crumbled stock cube and garlic. Alternatively in a small amount of boiled water dissolved stock cube and add garlic to this mixture.
  4. Add boiling water to just top the cous cous and cover. (If using alternative method add the solution first then add more boiling water ASAP.)
  5. Fluff up the cous cous when it’s done to make it easy to use as a coating

Putting it all together

  1. Create a small ball out of the ricotta mixture of approx. 1.5 cm diameter.
  2. Coat the ball in the cous cous mixture.
  3. Place on a baking tray lined with baking paper
  4. Place in the oven for about 20 minutes or until golden brown.

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