Description
These Spinach and Ricotta Balls are a savory, bite-sized appetizer made with fresh spinach, creamy ricotta, and Parmesan cheese, pan-fried to golden perfection. They offer a deliciously cheesy and flavorful snack or side dish, perfect for parties or family meals, and can be served with a tangy marinara dipping sauce.
Ingredients
Scale
Main Ingredients
- 1 lb (450g) fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and drained)
- 1 1/2 cups (375g) ricotta cheese
- 1/2 cup (50g) grated Parmesan cheese
- 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. For frozen spinach, thaw and thoroughly squeeze out excess moisture, then let it cool and chop finely.
- Mix Ingredients: In a large bowl, combine the ricotta cheese, grated Parmesan, breadcrumbs, eggs, minced garlic, ground nutmeg (if using), and salt and pepper. Add the prepared spinach and mix all ingredients until well combined.
- Form the Balls: Roll the mixture into 1 to 1.5-inch balls. If the mixture is too wet and doesn’t hold shape, add additional breadcrumbs a little at a time until the mixture is firm enough to form balls easily.
- Heat the Oil: Warm the olive oil in a large skillet over medium heat, ensuring the oil covers the bottom of the pan adequately for frying.
- Fry the Balls: Place the spinach and ricotta balls in the skillet in batches, cooking them for about 5-7 minutes per batch. Turn the balls every few minutes to brown them evenly on all sides, achieving a golden crust.
- Drain Excess Oil: Remove the fried balls from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Serve: Serve the warm spinach and ricotta balls with marinara sauce for dipping, if desired.
Notes
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Make sure to squeeze out as much moisture as possible from the spinach to prevent soggy balls.
- You can prepare the mixture ahead of time and refrigerate it for up to 24 hours before frying.
- If you want a less rich version, try using part-skim ricotta cheese.
- These balls are best enjoyed fresh but can be reheated in a skillet or oven.
