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
Scale
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
