Ricotta and Spinach Balls

Spinach and ricotta are both delicate in flavor, so the trick is not to overpower them with the rest of the ingredients.

Hence, we are only using salt and ground black pepper for seasoning and some grated parmesan for that extra 'oomph.'

Balance all the flavors in the mixture before you start forming the balls, and you'll have a winning dish that everyone will love.

You can serve them with your favorite dips: ketchup, mayonnaise, aioli, or some leftover marinara sauce. 🙂

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Ingredients

• Spinach - you can use regular or baby spinach; the difference is barely noticeable after chopping it finely.

• Ricotta – drained.

• Breadcrumbs - some of them will be part of the spinach and ricotta mixture, while the rest are used to coat the balls.

• Parmesan – grated

• Olive oil – extra virgin olive oil, if possible.

• Garlic – minced or grated, for sauteing with the spinach.

• Egg – beaten, to coat the balls.

• Seasoning – just use your favorite brand for salt and ground black pepper

How to make spinach and ricotta balls

Start by heating olive oil on a large pan (or skillet) over medium-high heat.

Once ready, add garlic and saute until it becomes fragrant.

Add the spinach --- you might need to do this in batches.

Season with salt and cook until the leaves are wilted, then remove from the heat and drain.

Squeeze any excess liquid in the spinach leaves and chop them finely.

Combine the parmesan, ricotta, and chopped spinach in a bowl.

 Add four to five tablespoons of breadcrumbs, season with salt and pepper --- then mix evenly.

Season the remaining breadcrumbs with salt and pepper.

Preheat your oven to 200°C (375°F).

Take a portion of the ricotta and spinach mixture and form it into a golf-sized ball.

Dip it into the beaten egg, then roll it into the remaining breadcrumbs.

Arrange it on a baking tray lined with parchment paper, and repeat until you have used up all the spinach and ricotta mixture.

Place your tray in the oven for twenty to twenty-five minutes or when they start turning brown.

Remove from the oven and set aside for ten minutes to cool.

Transfer your spinach and ricotta balls into plates --- and serve!

Helpful tips

• Do not add more liquid than necessary to the mixture. Drain the ricotta properly and squeeze the sauteed spinach before combining.

• Use salt when cooking the spinach.  It encourages flavor and more liquid to come out.

• Remember to taste the mixture and add salt and pepper, as needed.   It's completely fine to taste it since there is no egg in it.

Recipe variation

• Other cheese.  You can add a different kind of cheese if you want, as long as it's a type of hard cheese.  Again, taste before adding salt, and be careful not to overpower the spinach and ricotta, which are both delicate flavors.

• Onion.  Slice it finely and add it with the garlic when sauteing.  It will add a bit of sweetness to the mixture.

Easy right?  Give these spinach and ricotta balls a try one of these days, and let me know! 🙂

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📖 Recipe