Baked ricotta and spinach meatballs, simple and light. Soft inside and crunchy outside. They are very easy to make, just a few minutes for a great result. Spinach and ricotta pair perfectly. These meatballs are ideal as a tasty appetizer or as a second course, perhaps paired with a good salad. In no time, you will create really tasty meatballs.
Let’s start cooking..
- Difficulty: Very Easy
- Preparation time: 10 Minutes
- Portions: 20 meatballs
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8.8 oz cow's milk ricotta
- 1.1 lbs spinach (Fresh or frozen)
- 2.1 oz breadcrumb
- 1 egg
- as needed salt
- as needed garlic powder
- as needed parsley
- as needed pepper
- 1 egg
- as needed breadcrumb
Steps
👩🍳Blanch the spinach for a few minutes
➡Put them in a colander and squeeze well
➡️Roughly chop the spinach with a pair of scissors.
👩🍳In a bowl, add ricotta, spinach, egg, breadcrumb, salt, garlic, and parsley
👩🍳Mix well for a few minutes
👩🍳Form the balls with your hands
👩🍳Dip them first in the egg (previously beaten and salted) and then in the breadcrumb
👩🍳Place on a baking sheet lined with parchment paper
👩🍳Bake at 392°F in a preheated static oven for 15 minutes
➡️And then 5 minutes in convection mode.
Ricotta and spinach meatballs are ready, soft inside and crunchy outside.
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