Ingredients
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8 Oz Baby spinach
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16 Oz Whole Milk Ricotta
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6 Garlic clovesYou can use less if you do not like garlic!
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1 Eggs
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1/3 Cup Pecorino cheese
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1 Cup Breadcrumbs
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2 Tbspn Extra Virgin Olive Oil
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To taste Salt and Pepper
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To taste Red peperoncino flakes
Directions
Ricotta and spinach meatballs are an original and tasty second course, particularly suitable for children because healthy and light. Moreover, it is a recipe that can be prepared quickly and is therefore suitable for informal lunches or dinners!
Steps
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1
Done
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Place the ricotta in a cheesecloth, let it sit for about a 1/2 hour in a strainer, then squeeze out the excess water. |
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2
Done
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In a skillet, heat a tablespoon of oil, add one teaspoon of garlic and sauté until the garlic becomes translucent. |
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3
Done
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Add the spinach, a sprinkle of salt, and black pepper. Continue to sauté until the spinach has wilted. |
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4
Done
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Place the spinach in a strainer, using a wooden spoon squeeze out the excess water. Place it in a dish, and refrigerate for about 25 minutes until it cools off. Then chop it up into small pieces. |
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5
Done
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Using a medium-size mixing bowl, add the spinach, ricotta, egg, pecorino cheese, garlic, salt and pepper to taste. Mix everything together using a spoon. |
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6
Done
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Once everything is mixed together use your clean hands. Start adding the breadcrumbs in slowly, continue to mix adding more breadcrumbs until the mix becomes firmer so that the spinach and ricotta meatballs hold together nicely. |
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7
Done
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Roll out them out into your size preference, and add them to your already made marinara sauce. |
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8
Done
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Cook over a low flame for about a 1/2 hour. Moving them around occasionally using a wooden spoon. |
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9
Done
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Serve as a side dish, an appetizer, or over your favourite pasta! Enjoy! |
One Comment Hide Comments
I have been searching for this meatball recipe. It sounds perfect. You have a can of San Marzano’s ready to rock this recipe!! Thank you.