The recipe for spinach and ricotta balls without eggs is vegetarian because I used almond ricotta, but they’re suitable for everyone and truly flavorful.
Filling and very easy to make, these spinach balls are ready in less than half an hour, including oven baking, and require no special equipment—just a bowl and a fork; and if you use frozen spinach because you’re in a hurry, you’ll also save yourself the trouble of washing them.
You can eat them for lunch with a salad, or serve them as an appetizer or on a buffet.
Tasty and soft, I recommend making plenty, because they disappear quickly.
READ THE TIPS AND FAQ AT THE END OF THE RECIPE
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Vegetarian
- Seasonality: All seasons
Ingredients
- 200 g frozen spinach (or fresh)
- 200 g almond ricotta
- 2 tablespoons Parmigiano Reggiano DOP
- 1 tablespoon breadcrumbs
- nutmeg
- salt
- pepper
- extra virgin olive oil
Tools
- Mats microperforated
- Baking Tray
Steps
Preheat the oven to 356°F (conventional) or 338°F (convection).
Cook the spinach in a pan with a drizzle of water, covered, for a few minutes. Let them cool slightly or fully and squeeze well to remove all the water.
Add the ricotta and all the other ingredients, except the oil. Mix everything well and assess whether you need another tablespoon of breadcrumbs.
Form the balls, place them on a baking tray lined with parchment paper or a perforated silicone mat, brush with a little oil and bake at 338°F for about 20 minutes. Serve hot, warm or cold.
Tips
Cooking time may vary slightly depending on the selected baking mode.
You can also cook them in an air fryer, estimating about 15 minutes of cooking (depends on size).
FAQ (Questions and Answers)
Can I use regular ricotta?
Certainly, use the same quantity indicated in the recipe.
Can I use pecorino instead of parmesan?
Yes, but watch the salt level.
