Ricotta and spinach meatballs, an easy and tasty second course, are good both hot and at room temperature. The baked ricotta and spinach meatballs, but alternatively, you can cook them in a pan, air fryer, or fry them in plenty of oil. You can prepare the ricotta and spinach meatballs with fresh or frozen spinach, making sure not to add water during cooking so they only release their natural moisture, resulting in soft but not sticky meatballs. Also try the BAKED ZUCCHINI AND RICOTTA MEATBALLS. Now let’s see how to make ricotta and spinach meatballs, and if you try them, let me know. Barbara
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making ricotta and spinach meatballs
- 1.1 lbs spinach (8.8 oz cooked weight)
- 1 1/4 cups flour
- 7 oz ricotta
- 1 egg
- as needed breadcrumbs
- as needed extra virgin olive oil
- as needed salt
Tools
- Oil Sprayer
How to make ricotta and spinach meatballs
Let’s start preparing the ricotta and spinach meatballs, pour some extra virgin olive oil into a pan,
add the previously washed spinach and cook them, stirring occasionally for 15 minutes, do not add water, but remove it if you see that a lot forms during cooking. When they are cooked, remove them from the pan and let them cool on a plate.
Put the ricotta in a bowl,
the egg
a splash of extra virgin olive oil,
a pinch of salt
and mix all the ingredients.
Then add the spinach
and incorporate them into the ricotta,
when the mixture is creamy, add the flour,
1 tablespoon of breadcrumbs and mix well.
With a spoon, take the mixture,
using a teaspoon, detach it and let it fall into the plate with the breadcrumbs,
coat the meatball well in the breadcrumbs
and then arrange them one by one on the baking sheet with parchment paper.
Add some salt,
some extra virgin olive oil
and bake in a preheated convection oven at 350F° for 20 minutes, turning them halfway through.
Serve the ricotta and spinach meatballs hot.
How to store ricotta and spinach meatballs
Ricotta and spinach meatballs can be kept in the refrigerator for 2/3 days
