Spinach and Ricotta Meatballs Recipe
These Spinach and Ricotta Meatballs are a delightful vegetarian alternative to traditional meat-based meatballs. Combining the earthy flavor of spinach with the creamy texture of ricotta, they are a perfect dish to serve as a second course or as a snack at parties. The Grana Padano cheese adds a rich, nutty depth to the flavor, while the crispy breadcrumb coating gives them a deliciously crunchy exterior. If you’re looking for a satisfying and healthy meal that’s easy to prepare, these meatballs are the ideal choice. Whether you’re feeding a crowd or preparing a family dinner, they will surely be a hit!
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach | 250g |
| Ricotta (cow’s milk) | 250g |
| Grana Padano DOP (grated) | 50g |
| Breadcrumbs | 40g |
| Extra virgin olive oil | 20g |
| Garlic | 1 clove |
| Salt | to taste |
| Black pepper | to taste |
| Egg | 1 |
| Extra breadcrumbs (for coating) | to taste |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 85 kcal |
| Protein | 5g |
| Fat | 5g |
| Carbohydrates | 7g |
| Fiber | 1g |
| Sugar | 1g |
| Sodium | 150mg |
Instructions
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Prepare the Spinach:
Begin by heating a pan over medium heat. Add the extra virgin olive oil and a whole garlic clove. Let the garlic infuse the oil with flavor as it warms up. Then, add the spinach that has been thoroughly washed and drained. Sauté the spinach for 5-6 minutes, stirring occasionally, until the spinach has wilted and softened. Remove the garlic from the pan and discard it, as it has already imparted its flavor.
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Prepare the Ricotta Mixture:
In a large mixing bowl, add the ricotta. If your ricotta has excess water, be sure to drain it well before using. Once the ricotta is ready, use a spoon to mix it lightly to ensure a smooth consistency. Add the cooked spinach to the bowl with the ricotta and combine them thoroughly. -
Add Grana Padano and Season:
Grate the Grana Padano cheese and add it to the spinach and ricotta mixture. Season the mixture with salt and black pepper to your taste, then mix everything together until it is evenly incorporated. -
Incorporate Breadcrumbs for Texture:
To give the mixture some structure and ensure the meatballs hold together, add the 40g of breadcrumbs. Stir until the mixture thickens slightly and becomes moldable. You may add more breadcrumbs if the mixture seems too wet. The goal is to achieve a texture that can easily be shaped into small balls without falling apart. -
Shape the Meatballs:
Now it’s time to form the meatballs. Take a small amount of the mixture, approximately 20 grams per meatball. Roll it between your palms to form a smooth, round ball. Repeat the process until you have about 24-26 small meatballs, depending on the size you prefer. -
Coat the Meatballs:
In a small bowl, beat the egg and season with a pinch of salt and pepper. In another bowl, place some breadcrumbs for coating. Dip each meatball first into the beaten egg mixture and then into the breadcrumbs, ensuring that each one is evenly coated. This step adds an extra layer of crunch to the meatballs when they bake. -
Bake the Meatballs:
Line a baking tray with parchment paper and arrange the coated meatballs in a single layer. Make sure they are not touching each other, which will help them cook evenly. Preheat the oven to 200°C (400°F) in static mode. Once the oven is ready, place the tray in the center and bake for about 20 minutes, or until the meatballs are golden brown and crispy on the outside. -
Serve:
After baking, remove the meatballs from the oven and let them cool slightly before serving. These spinach and ricotta meatballs are best served warm, and they make a fantastic dish for any meal. You can enjoy them on their own, dip them in marinara sauce, or serve them as part of a larger Italian feast. They also pair beautifully with a light salad or roasted vegetables.
Tips & Variations
- Adding Herbs: For extra flavor, consider adding finely chopped fresh herbs like basil, parsley, or oregano to the ricotta mixture.
- Gluten-Free Option: If you need to make these meatballs gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Vegetarian Variation: While this recipe is already vegetarian, you can make it even more nutritious by adding some finely chopped carrots, zucchini, or bell peppers into the spinach mixture.
Why You’ll Love These Spinach and Ricotta Meatballs
These meatballs are a perfect example of how simple ingredients can create a meal that’s both delicious and wholesome. The spinach provides a nutrient-packed base, while the ricotta adds a creamy, mild flavor that everyone will love. Whether you’re preparing them for a family dinner or as part of a meal prep plan, these meatballs are versatile, easy to make, and can be stored in the fridge for up to 3 days, making them a great option for leftovers.
These spinach and ricotta meatballs are a lighter, healthier alternative to their meat counterparts but without sacrificing any of the taste or satisfaction. Serve them with a side of pasta, a warm loaf of bread, or a fresh green salad, and you’ll have a complete meal that everyone will enjoy.
