Spinach and Ricotta Meatballs

Spinach and ricotta meatballs are a simple but flavorful dish, and at the same time they can be a great way to include more vegetables in your diet. Here is a basic recipe to prepare them.

Ingredients

• 250 g fresh or frozen spinach
• 250 g ricotta
• 1 large egg
• 60 g grated parmesan
• 50 g breadcrumbs, and a little more for coating
• Salt and pepper to taste
• Nutmeg, optional
• Oil for frying or olive oil for baking

Preparation

1. If using fresh spinach, wash them well and cook in a pan for a few minutes until wilted. If using frozen spinach, thaw and squeeze well to remove as much excess water as possible. In both cases, finely chop the spinach.
2. In a large bowl, mix together the ricotta and egg. Add the chopped spinach, grated parmesan, breadcrumbs, salt, pepper and, if desired, a sprinkle of nutmeg.
3. Combine all the ingredients until you obtain a homogeneous mixture. If the dough is too soft, add more breadcrumbs until you reach the desired consistency.
4. Take portions of the mixture and form walnut-sized balls, then roll them in breadcrumbs to coat evenly.
5. At this point you can decide whether to fry them or bake them:
   • To fry, heat oil in a pan and once hot, fry the meatballs until golden on all sides.
   • For a lighter version, place them on a baking tray lined with parchment paper and bake in a preheated oven at 180 °C for about 20-25 minutes or until golden.

Fun Facts

Spinach and ricotta meatballs are a versatile dish that can be served as an appetizer, main course or tasty snack. They also offer a good way to get people who usually avoid vegetables to eat them. If you want to give the dish a more Italian touch, serve them with homemade tomato sauce or add aromatic herbs like basil or oregano to the mixture.

Enjoy your meal!