The baked ricotta and spinach meatballs are simple and light, soft inside and crispy outside. They are very easy to make and take just a few minutes for a great result. Spinach and ricotta blend perfectly, making these meatballs ideal as a tasty appetizer or as a main course, perhaps paired with a good salad. In no time, you will create a truly delicious dish, perfect for those looking for a quicker and more modern cooking method using an air fryer.
Come with me as we start cooking. Happy cooking, Giusi.
You might also be interested in:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 20 meatballs
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Ricotta and Spinach Meatballs
- 1 cup oz cow's milk ricotta
- 1 lb oz spinach (Fresh or frozen)
- 1/2 cup oz breadcrumbs
- 1 egg
- to taste salt
- to taste garlic powder
- to taste parsley
- to taste pepper
- 1 egg
- to taste breadcrumbs
Steps for Ricotta and Spinach Meatballs
In a bowl, work the spinach previously cooked in a pan or boiled (make sure they are well squeezed!). Chop them coarsely with scissors, then add the ricotta, egg, breadcrumbs, and the spices you desire. Mix everything well and form balls. Coat each meatball first in beaten egg and then in breadcrumbs to get a perfect crust.
For cooking, you have two excellent options:
In the oven: Arrange the meatballs on a baking sheet with parchment paper and a drizzle of oil. Bake in a preheated static oven at 400°F for about 20 minutes, turning them halfway through cooking.
In the air fryer: Place the meatballs in the basket without overlapping them. Spray a little oil and cook at 350°F for about 10-12 minutes, until they are golden and crispy.
I hope you enjoyed this recipe. See you next time.
Storage
These meatballs are excellent freshly baked, but they also keep well for the next day. You can store them in an airtight container in the refrigerator for up to 2 days. When serving them, I recommend slightly warming them in the oven or air fryer to restore their outer crispness.
