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Spinach and ricotta meatballs


Ricotta and spinach meatballs

Tender and tasty morsels perfect to serve as a second course or vegetarian appetizer. Here is the recipe for ricotta and spinach meatballs.

If you are tired of trying the usual meat or chicken meatballs, let yourself be tempted by our delicious vegetable meatballs, also ideal for the little ones. These tender morsels are truly very tasty and will delight even the most refined palates. Ricotta and spinach meatballs are a second course but, depending on the occasion, they can also be served as an appetizer .

They are a versatile recipe and ours, without sin of modesty, is certainly one of the best. The combination between the delicate flavor of ricotta and the stronger, sometimes bitter, flavor of spinach is among the most tried and tested so you have nothing to fear. The choice is yours whether to bake them or fry them : they are excellent in both cases.

Spinach
Spinach

Preparation

How to prepare the spinach and ricotta meatballs recipe

1

The first thing to do to prepare ricotta and spinach meatballs is to focus on the vegetables. Then, after having carefully cleaned and washed the spinach , pour some extra virgin olive oil and a clove of garlic into a pan. Brown it for a few minutes and remove it.

2

Then, dip in the spinach and cook over high heat for 5 minutes , then lower and cook until completely wilted. Once ready, let them drain in a colander, also crushing them with a fork to eliminate all the excess water. Let them cool.

3

Once cold, chop them coarsely with a knife and transfer them to a bowl. Also add the ricotta , grated cheese , salt and pepper and mix. Add the breadcrumbs little by little until you obtain a consistency that is neither too dry nor too sticky to work with.

4

Shape the meatballs by rolling a spoonful of mixture between your hands. Then pass them one by one in the breadcrumbs and place them on a plate. The choice is yours whether to fry them in a drop of boiling oil until they are golden brown, or to cook them in the oven at 180°C for 20 minutes .

To make ricotta and spinach meatballs with sauce, first brown them in a pan with a generous drizzle of oil, then add a glass of tomato sauce and continue cooking for another 10-15 minutes, adding salt and pepper to the sauce.

We recommend you also try the spinach meatballs in the air fryer , a perfect combination of lightness and taste.

Conservation

The ricotta and spinach meatballs can be kept in the refrigerator for about 2 days in an airtight container and then reheated if necessary.

Read also
The recipe for ricotta meatballs: delicate, tasty and very easy to make!

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