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Ricotta meatballs

updated

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Ingredients for 4 servings:

  • 200 g spinach, frozen
  • 250 g ricotta
  • 8 tbsp, heaped Parmesan, freshly grated
  • 2 eggs
  • 1 tbsp sesame seeds
  • salt and pepper
  • nutmeg
  • 150 g breadcrumbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian

Preheat the oven to 180°C (top/bottom heat). Thaw the spinach in a sieve over boiling water. Drain well, squeeze dry, and chop. In a bowl, combine the ricotta, Parmesan, sesame seeds, eggs, and spinach into a smooth batter. Gradually add the breadcrumbs. Form meatballs and flatten. If the meatballs are too moist, roll them briefly in breadcrumbs. Place them on a baking sheet lined with baking paper and bake in the oven for approximately 15-20 minutes on each side, depending on the size. I made 18 pieces.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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