Ricotta and Spinach Meatballs
Directions
- 1Preheat your oven to 170°C.
- 2Microwave the frozen spinach to defrost. Drain off excess moisture.
- 3Combine ricotta cheese, eggs, grated parmesan, breadcrumbs, spinach, salt and pepper in a large bowl. Mix until combined.
- 4Shape the mixture into small meatballs (3-4cm in diameter).
- 5Pour the pasta sauce or passata into a baking dish.
- 6Place meatballs on top of the sauce in a single layer.
- 7Bake in the preheated oven for 40-50 minutes, until golden and cooked through.
- 8Serve the meatballs directly from the dish, spooning some sauce over top.
Ingredients
- 500 g ricotta cheese
- 3 eggs
- 80 g fresh parmesan cheese
- 1.5 cups white breadcrumbs
- 0.5 cup frozen spinach
- 0 salt
- 0 black pepper
- 1 jar of basil pasta sauce or passata
Equipment
large bowlbaking dishoven
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