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A closer shot of the inside of spinach and ricotta balls, highlighting its softness.
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Ricotta and Spinach Balls Recipe

These Ricotta and Spinach Balls are soft on the inside and crunchy on the outside!  Creamy and delicately flavored, they are baked for a healthier dish.  Simply delicious!
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Appetizer
Cuisine: Italian
Servings: 12
Calories: 116kcal
Author: Neriz

Equipment

  • Chopping board
  • Kitchen knife
  • Measuring cups
  • Measuring spoons
  • Mixing bowls
  • Strainer for sifting
  • Baking tray
  • Parchment paper/Baking paper

Ingredients

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 250 grams spinach (almost 9 oz or 1/2 lb)
  • 55 grams parmesan (3/4 cup), grated
  • 250 grams ricotta (about 1 cup), drained
  • 90 grams breadcrumbs (1 cup)
  • 1 egg, beaten
  • salt and pepper, to season

Instructions

  • Place a large pan over medium-high heat.
  • Pour and heat olive oil, then saute the garlic until it becomes fragrant.
  • Add the spinach.  
    (Note:  Do it in batches if they don't fit.)
  • 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, drained ricotta, and spinach in a bowl.
  • Add four to five tablespoons of breadcrumbs, season with salt and pepper --- then mix evenly.
  • Preheat your oven to 200°C (375°F).
  • Season the remaining breadcrumbs with salt and pepper.
  • Take a small amount 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 middle of 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 ricotta and spinach balls into serving plates --- and enjoy!

Notes

  • Cook's Tip: Do not add more liquid than necessary to the mixture.   Drain the ricotta properly and squeeze the sauteed spinach before combining.
  • Refer to the post for more tips and suggestions.

Nutrition

Calories: 116kcal | Carbohydrates: 7g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2106IU | Vitamin C: 6mg | Calcium: 121mg | Iron: 1mg