Spinach and ricotta meatballs

Name: Spinach and ricotta meatballs
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g already cleaned spinach; 50 g Grana Padano DOP; 20 g extra virgin olive oil; 250 g ricotta; 40 g breadcrumbs; 1 clove garlic; It goes up fine; Black pepper; 1 egg; Salt to taste; Breadcrumbs to taste; Black pepper to taste

Appetizers

Easy

45 min

Ingredients

For 24 meatballs:

250 g already cleaned spinach
50 g Grana Padano DOP
20 g extra virgin olive oil
250 g ricotta
40 g breadcrumbs
1 clove garlic
It goes up fine
Black pepper

For the breading:

1 egg
Salt to taste
Breadcrumbs to taste
Black pepper to taste

Introduction

Spinach and ricotta meatballs are a tasty and creative alternative to classic meat meatballs, offering a vegetarian option full of flavor, nutrients and culinary versatility. These soft and succulent meatballs, with their combination of fresh spinach, creamy ricotta, grated cheese and delicate flavours, are a pleasure for the palate and a culinary experience not to be missed.

Quick preparation

1. Cook the spinach

We take a large saucepan where we will heat the oil, then add the garlic clove and spinach. Cook the spinach on a high flame for about 6 minutes, being careful to mix it very often.

2. Prepare the breadcrumbs

Let's prepare the necessary for the breading, then take two bowls, in one we will pour the egg with a little salt, pepper and beat everything, in the other we will pour the breadcrumbs instead.

3. Drain the spinach

The spinach will then be cooked, remove the garlic and drain the spinach in a colander, crushing it every now and then with a spoon to remove excess water. When the spinach is cold, chop it roughly.

4. Form the meatballs

We then take a large bowl into which we will pour the ricotta, add the spinach, the cheese, season with salt and pepper and mix everything vigorously. Add the breadcrumbs and mix the mixture very well. We take some dough and shape it with our hands until we obtain a nice ball, then dip it in the egg, and then in the breadcrumbs.

5. Cook the meatballs

Place them on a baking tray lined with a sheet of baking paper, then cook the spinach and ricotta meatballs in a pre-heated static oven for about 20 minutes.

Complete preparation

First of all, to prepare our delicious spinach and ricotta meatballs, we take a large saucepan where we heat the oil, then add the garlic clove and the spinach, which we will have previously washed and dried.

Let’s cook the spinach on a high heat for about 6 minutes, being careful to mix it very often so it doesn’t stick to the bottom.

While the spinach is cooking, we prepare the necessary breading, so we take two bowls, pour the egg into one with a little salt and pepper and beat everything vigorously, and pour the breadcrumbs into the other.

The spinach will then be cooked, remove the garlic and drain the spinach in a colander until it becomes cold, crush it every now and then with a spoon to remove excess water. When the spinach is cold, chop it roughly.

We then take a large bowl where we will pour the ricotta and mix it with a whisk, then add the spinach, the previously grated cheese, season with salt and pepper and mix everything vigorously.

When all the ingredients have been absorbed, add the breadcrumbs to give the meatballs a little more consistency and crunchiness and mix the mixture very well.

Prepare the meatballs:

Let’s then dedicate ourselves to preparing the meatballs, take a little dough, approximately 20 g and shape it with our hands until we obtain a nice ball, then dip them in the egg, previously beaten, and then in the breadcrumbs.

After having coated them in breadcrumbs, place them on a baking tray lined with a sheet of baking paper, then cook the spinach and ricotta meatballs in a pre-heated static oven for about 20 minutes.

Our spinach and ricotta meatballs are now ready to be served

How to store meatballs:

You can store the meatballs for a maximum of 2 days in the refrigerator, in an airtight container. We recommend heating them in the normal oven or in the microwave before serving.

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