Spinach and Ricotta Meatballs

Spinach and ricotta meatballs are a simple yet flavorful dish, and at the same time can be a great way to incorporate more vegetables into your diet. Here is a basic recipe to prepare them.

Ingredients

• 250 g of fresh or frozen spinach
• 250 g of ricotta
• 1 large egg
• 60 g of grated Parmesan cheese
• 50 g of breadcrumbs, plus more for coating
• Salt and pepper to taste
• Nutmeg, optional
• Oil for frying or olive oil for baking

Preparation

1. If using fresh spinach, wash it thoroughly and cook it in a pan for a few minutes until wilted. If using frozen spinach, thaw it and squeeze it well to remove as much excess water as possible. In both cases, chop the spinach finely.
2. In a large bowl, mix together the ricotta and the egg. Add the chopped spinach, grated Parmesan, breadcrumbs, salt, pepper, and if you like, a dash of nutmeg.
3. Combine all the ingredients until you have a homogeneous mixture. If the mixture is too soft, add more breadcrumbs until the desired consistency is reached.
4. Take portions of the mixture and form into balls the size of a walnut, then roll them in breadcrumbs to evenly coat.
5. Now you can choose whether to fry them or bake them:
   • For frying, heat some oil in a pan and once hot, fry the meatballs until golden brown on all sides.
   • For a lighter version, place them on a baking tray lined with parchment paper and bake in a preheated oven at 180 °C for about 20-25 minutes or until golden brown.

Curiosity

Spinach and ricotta meatballs are a versatile dish that can be served as an appetizer, a second course, or as a tasty snack. Additionally, they represent a good way to get people who usually avoid vegetables to eat them. If you want to give the dish a more Italian twist, you can serve them with a homemade tomato sauce or add herbs like basil or oregano to your mixture.

Enjoy your meal!