Spinach and Ricotta Balls
Ingredients
2 cups (60 g) fresh spinach, finely chopped (or 1 cup frozen spinach, thawed and drained)
1 cup (250 g) ricotta cheese
1/2 cup (50 g) grated Parmesan cheese
1 cup (100 g) breadcrumbs (plus extra for coating)
1 large egg, lightly beaten
2 garlic cloves, minced
1/4 tsp nutmeg (optional, for a touch of warmth)
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
2 tbsp olive oil (for frying, or more if baking)
Marinara sauce, for serving (optional)
Instructions
Prepare the Spinach:
If using fresh spinach, sauté it in a pan over medium heat with a little olive oil until wilted. Let it cool, then finely chop and squeeze out excess water. If using frozen spinach, thaw, drain, and squeeze out excess water.
Mix the Ingredients:
In a large bowl, combine the spinach, ricotta, Parmesan, breadcrumbs, egg, garlic, nutmeg (if using), salt, and pepper. Mix until a soft, moldable dough forms. If the mixture is too sticky, add a little more breadcrumbs.
Form the Balls:
Roll the mixture into small balls (about 1–1.5 inches in diameter). If desired, roll them in additional breadcrumbs for a crispier texture.
Cook the Balls:
Pan-Fry Method: Heat olive oil in a large skillet over medium heat. Fry the spinach and ricotta balls until golden brown on all sides, about 2–3 minutes per side.
Bake Method: Preheat your oven to 400°F (200°C). Place the balls on a baking sheet lined with parchment paper, lightly brush them with olive oil, and bake for 15–20 minutes, turning halfway through, until golden brown.
Serve:
Serve warm with marinara sauce for dipping, or as a topping for pasta or salad. Garnish with additional Parmesan and fresh parsley if desired.