Ricotta and spinach meatballs: the recipe for an easy and tasty second course

He ricotta and spinach meatballs I am a second course Original and tasty, a light and tasty vegetarian recipe, perfect for getting even the little ones in the house to eat vegetables. An inexpensive recipe, which is prepared very quickly and is suitable for informal lunches and dinners, to be completed with a fresh seasonal salad and a few slices of toasted bread, or even with some delicious baked potatoes.

If they are made in the mignon version, they can also be served as antipasti or as an aperitif for an aperitif with friends. To bring them to the table, just mix the spinach, stir fry with a splash of oil and a pinch of salt, and then cut into small pieces with kitchen scissors, together with the ricotta, egg yolk, grated cheese and breadcrumbs until a homogeneous mixture is obtained.

Many small meatballs are formed, passed through breadcrumbs and then proceed to cooking In the oven: golden on the outside and tender when biting, they are ideal to enjoy dipped in a yogurt sauce or avocado mayonnaise.

If you want, you can use the ricotta cow and sheep’s milk, as long as it is very fresh and of excellent quality, grana can be substituted for Parmesan or pecorino, for a stronger flavour, and bread the meatballs in almond flour, to make them crispier.

You can also fill the ricotta and spinach meatballs with a cube of provola or mozzarella, for an irresistible fibrous effect.

Find out how to make ricotta and spinach meatballs by following the step-by-step procedure and tips. Also try the baked ricotta meatballs and the mushroom ones.

How to make ricotta and spinach meatballs

Collect the spinach in a pan, add a drizzle of extra virgin olive oil, a pinch of salt and nutmeg and cook until all the water in the vegetables has evaporated. 1.

Once cooked, squeeze them well, put them in a bowl and cut them with kitchen scissors. 2.

add cottage cheese 3.

combine the yolk 4.

Pour in the grated cheese 5.

Also combine 2 tablespoons of breadcrumbs 6.

Mix everything very well 7.

Form small meatballs, flatten them a little and pass them through the breadcrumbs. 8.

Grease a sheet of parchment paper with a drizzle of oil, arrange the meatballs and brush them with more oil. 9. Bake them at 180°C, in a static oven, for 20-25 minutes.

Once the cooking time has elapsed, remove the ricotta and spinach meatballs from the oven and serve them piping hot. 10.

Tips and Variations

You can cook the ricotta and spinach meatballs in a pan with a drizzle of oil until golden brown on both sides. Alternatively, you can also prepare one. ketchup, flavored with garlic, extra virgin olive oil and basil, arrange the meatballs and cook them for about twenty minutes. Serve them with toasted croutons.

You can also make ricotta and spinach meatballs. no eggs: in this case it will be necessary to add one or two more tablespoons of breadcrumbs to compact the dough and let it rest in the fridge for an hour. Once the meatballs are done, cook them in the oven because otherwise they would risk falling apart if placed in a pan or fried.

storage

The ricotta and spinach meatballs can be saved for 2 days in the refrigerator, in a special airtight container. To warm them up, you can use the microwave or heat them under the oven rack for 5-10 minutes.