Description
Tender, golden spinach and ricotta balls with a creamy center and savory Parmesan, perfect as an appetizer or light main with marinara.
Ingredients
Scale
- 250 g fresh spinach, cooked and well drained
- 250 g ricotta cheese, drained
- 50 g Parmesan cheese, finely grated
- 100 g breadcrumbs
- 2 large eggs
- 1 garlic clove, minced
- 1 pinch ground nutmeg
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil, for baking or frying
Instructions
- Preheat the oven to 180°C (350°F) if baking, or heat a thin layer of olive oil in a large skillet over medium heat if frying.
- In a large bowl, combine the drained spinach, ricotta, Parmesan, breadcrumbs, eggs, garlic, nutmeg, salt, and pepper until evenly mixed.
- Line a baking tray with parchment paper if baking, or set a plate with paper towels if frying.
- Roll the mixture into walnut-sized balls and place them on the prepared tray or plate.
- Bake for 20–25 minutes until lightly golden, or fry in batches for 3–4 minutes, turning until crisp and golden.
- Transfer to a rack or paper towels, then sprinkle with extra Parmesan or herbs if desired.
- Serve warm with marinara or your favorite dipping sauce.
Notes
- Drain ricotta and spinach very well to prevent a loose mixture.
- Chill the mixture for 20–30 minutes to make rolling easier.
- For extra crunch, use panko breadcrumbs.
- Air fryer option: 180°C for 12–15 minutes, shaking once.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked or Pan-Fried
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe, about 4–5 balls
- Calories: 230
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 90 mg
Keywords: spinach and ricotta balls, baked ricotta balls, Italian appetizer, vegetarian appetizer, party snacks