Spaghetti balls

Finely chop the cooked pasta and place in a large mixing bowl along with the ricotta, grated cheese and polpa. Mix all together well for a moment and then mix in 1 egg and the breadcrumbs. Season with salt and pepper. Keep the extra egg and breadcrumbs nearby so that you can adjust if the whole thing is not sticky or too sticky.

Turn small balls of the paste mixture.

For the sauce, mix the polpa and mayonnaise together.

Deep-fry the balls, drain briefly on a kitchen towel and serve with the dipping sauce.

Recipe by Wim Ballieu from the program ‘Bal National - Festive Edition’