Spinach and Ricotta Meatballs
120kcal
Ingredients
For the Meatballs
- 250 g fresh spinach Packed with nutrients
- 1 clove garlic Sautéed until fragrant
- 1 Tbsp extra virgin olive oil Use high-quality oil
- 250 g ricotta cheese Keeps meatballs tender
- 50 g Grana Padano cheese Or substitute with Parmigiano Reggiano
- 100 g breadcrumbs Divided into two portions
- Salt and freshly ground black pepper Season to taste
Method
Steps to Make Meatballs
- Preheat your 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.
- Sauté the garlic in a skillet with olive oil until fragrant, then remove the clove.
- Combine spinach, ricotta, Grana Padano, 50 g of breadcrumbs, egg, salt, and black pepper in a large bowl.
- Shape mixture into small meatballs and roll in remaining breadcrumbs.
- Place meatballs on the prepared baking sheet and bake for 20–25 minutes, until golden and firm.
- Serve warm, as an appetizer or in tomato sauce with pasta.
Nutrition
Serving1meatballCalories120kcalCarbohydrates10gProtein7gFat6gSaturated Fat2gMonounsaturated Fat4gCholesterol25mgSodium150mgPotassium150mgFiber1gSugar1gVitamin A20IUVitamin C10mgCalcium15mgIron8mg
Notes
Ensure to squeeze out excess moisture from spinach and use high-quality cheese for best flavor.