If you’re on the hunt for a truly irresistible appetizer or meatless main, look no further than Spinach and Ricotta Balls. Each bite is a harmonious blend of creamy ricotta, vibrant spinach, and savory Parmesan, nestled into golden, tender morsels that are as comforting as they are crave-worthy. This dish delivers big Italian flavor with minimal fuss, making it perfect for weeknight dinners or show-stopping party platters alike. Get ready to fall in love—these are destined to be your new kitchen favorite!
Ingredients You’ll Need
What makes Spinach and Ricotta Balls so memorable is how each thoughtfully chosen ingredient brings its own magic to the plate. Simple, fresh staples work together to create incredible depth in flavor and just the right melt-in-your-mouth texture.
- Ricotta Cheese (1 cup, whole milk): Gives that dreamy creaminess and subtle sweetness that binds the balls together.
- Cooked Spinach (1 1/2 cups, squeezed dry and finely chopped): Adds vibrant color, earthy notes, and a boost of nutrition—just be sure to press out all the water!
- Parmesan Cheese (1/2 cup, grated): Brings a nutty, salty punch and helps everything hold together—use the real deal for best flavor.
- Breadcrumbs (1/2 cup, regular or gluten-free): Give these balls their structure and a light, slightly crunchy finish.
- Large Egg (1): Acts as a gentle binder to keep your Spinach and Ricotta Balls perfectly intact during baking.
- Garlic (1 clove, minced): Pops in just the right amount of garlicky aroma without being overpowering.
- Salt (1/2 teaspoon): Enhances all those beautiful flavors and keeps things balanced.
- Black Pepper (1/4 teaspoon): Adds a mild warmth that perks up every bite.
- Nutmeg (1/4 teaspoon, optional): Classic in spinach and ricotta combos; lends a hint of cozy, aromatic depth.
- Olive Oil Spray: Gives a golden, crispy finish if you’re baking—don’t skip this step for best results.
How to Make Spinach and Ricotta Balls
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F (190°C). This ensures you get that perfect golden exterior on your Spinach and Ricotta Balls. Line a baking sheet with parchment paper, which will keep things from sticking and make clean-up a total breeze.
Step 2: Mix the Filling
In a roomy mixing bowl, add your ricotta, well-drained chopped spinach, grated Parmesan, breadcrumbs, egg, minced garlic, salt, black pepper, and a pinch of nutmeg if you’re feeling classic. Use a spoon or your clean hands to gently but thoroughly combine everything—the mixture should be thick, aromatic, and easy to handle.
Step 3: Shape the Balls
Using a tablespoon or small cookie scoop, portion the mixture out and roll it gently between your hands to form balls about 1 to 1.5 inches in diameter. Line them up on your prepared baking sheet, giving a bit of space so they cook evenly and get that deliciously crisp edge.
Step 4: Bake to Perfection
Lightly spritz the tops of your Spinach and Ricotta Balls with olive oil spray—this is the secret to that perfect golden finish. Slide your tray into the oven and bake for 20 to 25 minutes, turning them gently halfway for even browning, until they’re firm and lightly golden on all sides.
Step 5: Let Them Cool Slightly
Once they’re out of the oven, let your Spinach and Ricotta Balls rest for just a couple of minutes. This helps them finish setting up, making them easier to serve and keeping all the cheesy goodness inside.
How to Serve Spinach and Ricotta Balls
Garnishes
These beauties absolutely shine with a simple sprinkle of extra Parmesan and a scattering of finely chopped fresh herbs like basil or parsley. If you want to really cozy up the vibe, drizzle with a little warm marinara right before serving—it makes for a mouthwatering presentation and adds another layer of flavor.
Side Dishes
Spinach and Ricotta Balls pair wonderfully with al dente pasta, dressed in your favorite red or white sauce. They’re also sensational alongside a fresh green salad or roasted vegetables for a lighter meal. For something more filling, try serving them with crusty Italian bread to mop up all those tasty juices.
Creative Ways to Present
Don’t be afraid to get playful! Skewer a few balls with cherry tomatoes for party-perfect appetizers, nestle them into mini rolls as sliders, or arrange them on a platter with toothpicks for a festive finger food. They’re also a fabulous vegetarian “meatball” option for spaghetti night.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach and Ricotta Balls store beautifully. Pop them into an airtight container and keep them in the fridge for up to 3 days. They’ll stay soft and flavorful, making for excellent lunches or quick snacks throughout the week.
Freezing
If you’d like to stock up, these freeze amazingly well. Simply place cooked and cooled balls on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag or container. They’ll keep for up to 3 months, ready to go whenever you need a speedy, satisfying bite.
Reheating
To reheat, arrange chilled or frozen balls on a baking sheet and pop them in a 350°F oven until hot all the way through—about 10 minutes from the fridge or 15–18 minutes from frozen. This helps them maintain their irresistible texture and keeps the cheesy filling gooey and delicious.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works perfectly for Spinach and Ricotta Balls. Just make sure to thaw it completely and squeeze out as much liquid as possible—you want the mixture to be thick, not watery.
How can I make these gluten-free?
Swap in your favorite gluten-free breadcrumbs and you’re all set—nothing else in the recipe contains gluten, so these vegetarian treats are easily adaptable for gluten-free diets.
Can I pan-fry instead of bake?
Yes, pan-frying is a great option if you want extra crispiness. Just heat a thin slick of olive oil in a skillet over medium-high heat and cook the balls until golden on all sides, turning gently to keep them round and intact.
What’s the best way to serve these as appetizers?
Arrange Spinach and Ricotta Balls on a platter with toothpicks, and serve alongside a bowl of warm marinara for dipping. You can also skewer with cherry tomatoes or roasted peppers for extra color and flavor.
Can I assemble them ahead of time?
Yes! You can mix and shape the balls a day ahead, cover tightly, and refrigerate until ready to bake or pan-fry. This makes entertaining or meal prep so much easier.
Final Thoughts
I hope you’re as excited to make these Spinach and Ricotta Balls as I am to share them! Whether you serve them up as a show-stopping appetizer, a hearty vegetarian main, or a crowd-pleasing party snack, they’re a guaranteed hit. Don’t be surprised if you find yourself making extra—they disappear fast!
Print
Spinach and Ricotta Balls Recipe
- Total Time: 40 minutes
- Yield: 18 balls 1x
- Diet: Vegetarian
Description
These Spinach and Ricotta Balls are a delightful twist on traditional meatballs, perfect for vegetarians or anyone looking for a flavorful appetizer or main course. Baked to perfection, these cheesy, spinach-infused balls are a crowd-pleaser.
Ingredients
Ricotta Mixture:
- 1 cup ricotta cheese (whole milk)
- 1 1/2 cups cooked spinach, squeezed dry and finely chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (regular or gluten-free)
- 1 large egg
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Others:
- olive oil spray (if baking)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix ingredients: In a mixing bowl, combine the ricotta, chopped spinach, Parmesan, breadcrumbs, egg, garlic, salt, pepper, and nutmeg (if using). Mix well.
- Form balls: Scoop out tablespoon-sized portions of the mixture and roll into balls. Place on the prepared baking sheet.
- Bake: Lightly spray the tops of the balls with olive oil. Bake for 20–25 minutes, turning halfway through, until golden and slightly firm.
- Cool and serve: Let the balls cool slightly before serving.
Notes
- These can also be pan-fried for a crispy exterior.
- Serve with marinara sauce, on pasta, or as an appetizer.
- They freeze well—reheat in the oven until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 balls
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg
