Spinach and ricotta balls are a simple and light second course that I cooked in an air fryer, but you can also bake them in the oven. Without meat and without eggs, with a crispy and golden crust on the outside but remain very soft inside.
Meatballs are a classic that everyone loves. I made them in many different ways, but these are really good. Besides being easy to prepare, you can also use leftover spinach from the day before.
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If you’re considering buying an air fryer, find the link further down, in the recommended tools.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Cooking methods: Air frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz spinach
- 9 oz ricotta
- 1/3 cup breadcrumbs
- 1/8 cup grated Grana Padano cheese
- extra virgin olive oil
- nutmeg
- salt
- pepper
Recommended Tools
- Air Fryer double resistance 6 liters
- Air Fryer double resistance, oven 12 liters
How to Prepare Spinach and Ricotta Balls
Cook the spinach in a pan with a drizzle of oil and a pinch of salt for about 5 minutes, then let them cool in a colander and squeeze to remove excess water.
Place the spinach in a bowl, cut them with scissors to avoid long pieces and add ricotta, nutmeg, pepper, breadcrumbs, and grated cheese.
Mix the ingredients with a fork and adjust the salt. You should get a workable dough and form the balls. Put them on a plate with breadcrumbs and roll them inside.
Place the ricotta and spinach balls in the air fryer directly on the grill, spray them with a little oil, and cook at 356°F for about 15 minutes, turning them halfway through cooking.
If you prefer to bake them, do so at 392°F for 20 minutes.
Cooking times may vary slightly depending on the model of air fryer you own, so always check the cooking.
