Small and tasty meatballs made with ricotta and spinach. They are super easy and disappear in a flash, they are also ideal for those who don’t love vegetables. This combination always pleases everyone. They can be made quickly with only three ingredients: ricotta, spinach, and breadcrumbs. You can bake them in the oven as I did, or in the air fryer, and for a slightly more indulgent version, you can also fry them.
Let’s start messing around, enjoy the recipe.
Giusi
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- Difficulty: Very easy
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
For this recipe, I used frozen spinach leaves, just follow the package instructions, cook, and, it’s very important, squeeze them well to remove all the water.
- 9 1/2 oz spinach, cooked, boiled (Weight cooked)
- 1/2 cup ricotta
- 1/3 cup Breadcrumbs (Plus more for coating)
- 2 tbsps Pecorino (Optional)
- to taste salt
Steps
Once the spinach is cooked, squeeze well and place it in a bowl, and with the help of scissors, chop it up.
Add the ricotta, add the salt and mix well with a fork.
Add the breadcrumbs, the pecorino, and mix well.
With slightly damp hands, start making the meatballs and then coat them in breadcrumbs. Place on a baking sheet lined with parchment paper.
Lightly oil the meatballs on the surface and bake at 350°F for 15-20 minutes, turning on the grill for the last few minutes.
The ricotta and spinach meatballs, slightly crispy on the outside and very soft inside, are ready to be enjoyed. See you in the next recipe.
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Storage
The meatballs can be stored in the fridge, just heat them before serving.
