Spinach and Ricotta Balls

Spinach and Ricotta Balls

Spinach and Ricotta Balls are a simple vegetarian antipasto that is sure to kick-start an Italian meal. Other leafy greens (e.g., chard, beet greens, dandelions, arugula, etc.) could easily substitute for spinach. Some lemon juice and olive oil, or a dollop of marinara sauce is a nice way to finish them.

Cooking Tips

Make sure the spinach is well squeezed otherwise the dough will remain very damp. However, if you notice that it is actually too soft to mold, you can add another grated cheese such as Pecorino or Parmigiano, or more bread crumbs to dry the dough and mold it better.

Serving Suggestion

Place a few leaves of fresh spinach with a few drops of olive oil and lemon juice under the spinach ricotta balls. A dollop of traditional marina sauce is another nice way to finish this appetizer

Storing Leftovers

If you prefer, you can keep your spinach and ricotta meatballs for 1-2 days at the most, refrigerated in a tightly covered container. Warm them in the oven or microwave before serving. Freezing is not recommended.

Spinach and Ricotta Balls - Polpette di Spinaci e Ricotta

June 28, 2017
: 16 - 20 balls
: 25 min
: 25 min
: 50 min
: Very Easy


  • Spinich Ricotta Balls
  • 8 oz (225g) Spinach, fresh leaves
  • 8 oz (225 g) Ricotta, fresh
  • 1 1/2 oz(45 g)
  • Breadcrumbs
  • 2 oz (55 g) Grana Padano cheese
  • 2 oz (55 g) Breadcrumbs
  • 2 tbs Olive oil, extra virgin
  • 2 - 3 Garlic cloves
  • Salt & pepper to taste
  • Breadcrumb coating
  • 1 Egg
  • Italian bread crumbs (sufficient to cover balls)
  • Salt & pepper to taste
  • Step 1 Heat the oil garlic cloves over medium-high heat (1), add the spinach and let cook for 5-6 minutes, stirring often until it is wilted and some of the liquid is released (2) until it has absorbed the oil and is somewhat dry (3).
  • Step 2 Remove the garlic (4) and then drain the spinach into a colander, pressing them lightly to remove excess water and allow to cool (5)
  • Step 3 Once cool, chop the spinach into small pieces (6).
  • Step 4 If the ricotta has excess liquid, strain with a fine-mesh sieve or through cheese cloth. Place ricotta in a bowl, (7), add the spinach and grated cheese (8), salt and pepper and combine thoroughly (9) .
  • Step 5 Add the breadcrumbs (10) and mix (11). Form the mixture into 1 1/2″ to 2″ balls (12).
  • Step 6 This will yield approximately 24 balls (13). Gently roll them in the beaten egg, salt, and pepper (14). Next, cover with breadcrumbs (15).
  • Step 7 Arrange the balls on a parchment-lined baking tray. (16-17). Bake for 20-minutes at 400°F (200°C). Serve hot!

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Source:   Giallozafferano.it

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