Save Recipe Print
Total:
51 min
Prep:
15 min
Inactive:
30 min
Cook:
6 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Heat the stock to a simmer and then whisk in the cornmeal.

Whisk butter, salt, and pepper into the cornmeal mixture. Set aside to cool. When cool enough to touch, roll into balls about the size of a golf ball.

Poke a hole in the middle and fill with 1/4 teaspoon each of the ricotta and ham and roll up.

In a deep saucepan, heat 4 inches oil to 375 degrees F.Fry for 2 to 3 minutes in hot oil. Drain on paper towels and serve.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Ice Cream Ball Fondue

Recipe courtesy of Gale Gand

Baked Mamaliga, It's the Corniest Polenta

Recipe courtesy of Wayne Harley Brachman

Rice Balls

Recipe courtesy of Vince Bommarito

Popcorn Balls

Recipe courtesy of Alton Brown

Booze Balls

Recipe courtesy of Food Network Kitchen

Rum Balls

Recipe courtesy of Food Network Kitchen

Rum Balls

Recipe courtesy of Emeril Lagasse

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.