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Ricotta & Tuna Polpette

Ricotta & Tuna Polpette

By: WellBeing Team

Made using only the best-quality farm-fresh milk sourced in Victoria, That’s Amore Cheese produces award-winning Italian-style cheeses that are proudly free of preservatives and artificial colours.



Prep time

Cook time



  • 200g That’s Amore Ricotta Delicata
  • 50g That’s Amore Grated Parmesan
  • 230g tin tuna, drained
  • 20g anchovies, drained
  • 20g capers
  • 8g parsley, chopped
  • 50g breadcrumbs, 1 tbsp for mix, the rest to coat
  • 2 eggs, lightly beaten
  • Salt & pepper, to taste
  • Vegetable oil
  • Milk (optional)
  • Aioli or mayo (optional)


  • Combine ricotta, parmesan, tuna, anchovies and mix well.
  • Add capers, chopped parsley, breadcrumbs and eggs. Combine all ingredients, season to taste and knead with hands until texture is smooth and consistent. If the dough is too wet, add more ricotta; if too dry, add a dash of milk.
  • With wet hands, grab a tablespoon of dough (30g approx.) and roll to form a ball. Repeat with remaining mixture and coat each ball with breadcrumbs.
  • Heat oil in a non-stick skillet over medium heat. Fry the polpette for 3 mins until golden brown.
  • Transfer to paper towels to drain.
  • Serve while hot with aioli or mayo and enjoy.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

WellBeing Team

WellBeing Team

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