Description
Spinach and Ricotta Meatballs are tender, flavorful bites made with fresh spinach, creamy ricotta, and seasoned with Grana Padano cheese, perfect as an appetizer or a main course.
Ingredients
Units
Scale
- Fresh spinach: 250 g
- Garlic (whole): 1 clove
- Extra virgin olive oil: 1 Tbsp
- Ricotta cheese: 250 g
- Grana Padano cheese (or Parmigiano Reggiano): 50 g
- Breadcrumbs (divided): 100 g
- Egg: 1
- Salt and freshly ground black pepper: to taste
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Blanch the spinach in boiling water for 1–2 minutes, then drain and squeeze out excess water. Chop finely.
- In a skillet, heat olive oil and gently sauté the whole garlic clove until fragrant, then remove garlic.
- In a large bowl, combine chopped spinach, ricotta, Grana Padano, 50 g of breadcrumbs, egg, salt, and black pepper. Mix until well incorporated.
- Shape the mixture into small meatballs and roll them lightly in the remaining breadcrumbs.
- Place meatballs on the prepared baking sheet and bake for 20–25 minutes, or until golden and firm.
- Serve warm as an appetizer, with pasta, or in a tomato sauce for a main dish.
Notes
- Spinach can be substituted with kale or Swiss chard if desired.
- Ensure spinach is well-drained to avoid soggy meatballs.
- Optional: pan-fry meatballs in olive oil for a crispier exterior instead of baking.
Nutrition
- Serving Size: 2 meatballs
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg