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Spinach and ricotta meatballs

ingredients

servings

4

Goat ricotta

250 oz

Spinach

300 oz

Extra virgin olive oil

25 oz

Roman pecorino cheese

50 oz

Garlic powder

to taste

Salt

1 pinch

Pepper

to taste

Eggs

1 unit

starters from Italy - Piemonte

Spinach and ricotta meatballs

Spinach and ricotta meatballs

vegetarian with eggs with lactose high in calcium source of D vitamins high in phosphorus

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spinach and ricotta meatballs

Very simple ricotta and spinach meatballs, ready in a short time and excellent for a delicious aperitif.

Spinach and ricotta meatballs step 1

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.

Spinach and ricotta meatballs step 2

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).

Spinach and ricotta meatballs step 3

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.

Spinach and ricotta meatballs step 4

step 4

Complete with a drizzle of oil and put them in a fan oven at 180 ° for about 15 minutes.

Spinach and ricotta meatballs step 5

step 5

They are excellent both hot and cold, perhaps accompanied with tomato sauce as a sauce. Seeing is believing.

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