- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: For 15 meatballs
- Cooking methods: Oven
- Cuisine: Italian
- Energy 107.90 (Kcal)
- Carbohydrates 8.49 (g) of which sugars 0.73 (g)
- Proteins 5.12 (g)
- Fat 6.10 (g) of which saturated 2.37 (g)of which unsaturated 1.38 (g)
- Fibers 0.79 (g)
- Sodium 252.87 (mg)
Indicative values for a portion of 52 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Storage
The baked ricotta and spinach meatballs can be stored either cooked or raw in the fridge for up to 2 days.
They can also be frozen either cooked or raw.
Advice
You can fry the ricotta and spinach meatballs in plenty of seed oil for an even tastier result.
You can use either fresh or frozen spinach.
You can place a cube of cheese (like provolone) in the center of the meatballs for a melty heart.
You might consider giving the meatballs a more flattened shape to cook them faster.
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