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Spinach & Ricotta Meatballs

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Ingredients

8 Oz Baby spinach
16 Oz Whole Milk Ricotta
6 Garlic cloves You can use less if you do not like garlic!
1 Eggs
1/3 Cup Pecorino cheese
1 Cup Breadcrumbs
2 Tbspn Extra Virgin Olive Oil
To taste Salt and Pepper
To taste Red peperoncino flakes

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Spinach & Ricotta Meatballs

  • 90 Min
  • Medium

Ingredients

Directions

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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!

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Steps

1
Done

Place the ricotta in a cheesecloth, let it sit for about a 1/2 hour in a strainer, then squeeze out the excess water.

2
Done

In a skillet, heat a tablespoon of oil, add one teaspoon of garlic and sauté until the garlic becomes translucent.

3
Done

Add the spinach, a sprinkle of salt, and black pepper. Continue to sauté until the spinach has wilted.

4
Done

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.

5
Done

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.

6
Done

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.

7
Done

Roll out them out into your size preference, and add them to your already made marinara sauce.

8
Done

Cook over a low flame for about a 1/2 hour. Moving them around occasionally using a wooden spoon.

9
Done

Serve as a side dish, an appetizer, or over your favourite pasta! Enjoy!

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Chiacchiere di Carnevale
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Grilled Eggplants | Melanzane grigliate
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Chiacchiere di Carnevale
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Grilled Eggplants | Melanzane grigliate

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