Description
These Spinach and Ricotta Balls are a cheesy, savory delight perfect as an appetizer, side dish, or snack. Made with creamy ricotta, fresh spinach, and Parmesan, they can be baked for a lighter option or fried for a crispy texture. Serve them with marinara sauce or enjoy them on their own for a delicious and nutritious bite!
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, for extra depth)
- Olive oil (for baking or frying)
Instructions
Prepare the Mixture
- Cook the Spinach – In a skillet over medium heat, cook the chopped spinach with a splash of water until wilted (about 2 minutes). Drain and squeeze out excess moisture.
- Mix the Ingredients – In a large bowl, combine the ricotta, Parmesan, breadcrumbs, egg, garlic powder, salt, pepper, and nutmeg (if using). Stir in the cooked spinach until well combined.
- Shape the Balls – Scoop small portions and roll into 1-inch balls. If the mixture is too wet, add more breadcrumbs until it holds together.
Baking Method (Healthier Option)
- Preheat the Oven – Set to 375°F (190°C) and line a baking sheet with parchment paper.
- Bake – Lightly brush the spinach balls with olive oil and bake for 20-25 minutes, flipping halfway, until golden brown.
Frying Method (Crispier Texture)
- Heat the Oil – In a deep pan, heat about ½ inch of olive oil over medium-high heat.
- Fry – Carefully place the spinach balls in the pan and fry for 2-3 minutes per side, until golden and crispy. Drain on a paper towel.
Notes
- Gluten-Free – Use gluten-free breadcrumbs.
- Spicy Kick – Add a pinch of red pepper flakes for extra heat.
- Extra Herbs – Mix in fresh basil or parsley for more freshness.
- Stuffed Version – Insert a small cube of mozzarella in the center of each ball for a gooey surprise.
- Storage – Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing – Freeze uncooked spinach balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake straight from frozen, adding a few extra minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Italian
