Drive away with green broad beans and ricotta
starters from Italy - Piemonte
Spinach and ricotta meatballs
Spinach and ricotta meatballs
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Very simple ricotta and spinach meatballs, ready in a short time and excellent for a delicious aperitif.
preparation
step 1
Cook the spinach in boiling salted water. Once cooked, drain them and sauté them in a pan with a drizzle of oil, garlic and some chillies (optional). Leave to cool and in a bowl add spinach, egg and ricotta and mix well.
step 2
Obtained a homogeneous mixture, add breadcrumbs, cheese, oil and flavorings. Mix well until you obtain a sweaty compound. Leave to rest in the fridge for a few minutes (about 15 minutes).
step 3
When the dough is compact, form small meatballs; if you want you can pass them in a little breadcrumbs otherwise place them on a baking tray lined with parchment paper.
step 4
Complete with a drizzle of oil and put them in a fan oven at 180 ° for about 15 minutes.
step 5
They are excellent both hot and cold, perhaps accompanied with tomato sauce as a sauce. Seeing is believing.