Ricotta Cheese Balls

Ricotta Cheese Balls

This delicious dish comes from Jack Scordo of Watertown, New York. Jack’s mother Marianna Scordo, came through Ellis Island from Italy in 1916.

She brought this recipe with her and the dish was prepared on the Feast of St. Joseph (March 19th) which is celebrated all over Italy and the United States.


Ricotta Cheese Balls (Meatless Meatballs)

2 lbs. ricotta cheese
3 cups bread crumbs
2 tsp. parsley
1 tsp. cloves
1 cup romano cheese
1/2 dozen eggs


  1. Mix all ingredients together.
  2. With hands, shape into balls, then flatten.
  3. Fry in a deep fat slowly until brown on both sides.
  4. Then drain them on paper towels. 
  5. Makes about 3 dozen.


For more great recipes from around the world, purchase your copy of The Ellis Island Immigrant Cookbook.

The cookbook is a 268-page spiral-bound book containing recipes from thirty-five countries. The recipes are introduced with family memories. The book also contains a History of Ellis Island, Chronology, Immigrant Food Memories.

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