Description
These Spinach and Ricotta Balls are a delicious and easy-to-make appetizer or snack. Made with fresh or frozen spinach, creamy ricotta cheese, parmesan, and a hint of garlic and nutmeg, these bite-sized balls are pan-fried to golden perfection and perfect for dipping in marinara sauce. They are ideal for parties, family meals, or as a tasty vegetarian treat.
Ingredients
Scale
Spinach Mixture
- 1 lb (450g) fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and drained)
Cheese Mixture
- 1 1/2 cups (375g) ricotta cheese
- 1/2 cup (50g) grated Parmesan cheese
Other Ingredients
- 1/2 cup (50g) breadcrumbs (use gluten-free breadcrumbs for a gluten-free option)
- 2 large eggs
- 2 cloves garlic, minced
- 1/4 tsp ground nutmeg (optional)
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
- Marinara sauce (optional, for dipping)
Instructions
- Prepare the spinach: If using fresh spinach, sauté it in a skillet with a little olive oil over medium heat until wilted, about 3-4 minutes. If using frozen spinach, thaw completely and squeeze out any excess moisture. Let the spinach cool and chop it finely to ensure even mixing.
- Mix the ingredients: In a large bowl, combine ricotta cheese, grated Parmesan, breadcrumbs, eggs, minced garlic, ground nutmeg (if using), salt, and pepper. Add the cooled spinach and mix thoroughly until the mixture is well combined and holds together.
- Form the balls: Roll the mixture into 1 to 1.5 inch balls using your hands. If the mixture feels too wet and won’t hold shape, incorporate a little more breadcrumbs gradually until it firms up enough to form balls.
- Fry the balls: Heat olive oil in a large skillet over medium heat. Fry the spinach and ricotta balls in batches, turning regularly to brown evenly on all sides. Each batch should cook for about 5-7 minutes until golden brown and crisp.
- Drain excess oil: Remove the fried balls from the skillet and place them on a paper towel-lined plate to absorb any extra oil.
- Serve: Serve the spinach and ricotta balls warm with marinara sauce on the side for dipping, if desired. They make a perfect appetizer or snack.
Notes
- For a gluten-free version, use gluten-free breadcrumbs.
- You can bake these balls at 375°F (190°C) for 20 minutes instead of frying for a lighter option.
- Ensure excess moisture is squeezed out of spinach to help the balls hold their shape.
- Leftover balls can be refrigerated for up to 3 days or frozen for up to 1 month.
