Ricotta and Spinach Meatballs

50 mins
Serves 4
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Directions

  1. 1Preheat your oven to 170°C.
  2. 2Microwave the frozen spinach to defrost. Drain off excess moisture.
  3. 3Combine ricotta cheese, eggs, grated parmesan, breadcrumbs, spinach, salt and pepper in a large bowl. Mix until combined.
  4. 4Shape the mixture into small meatballs (3-4cm in diameter).
  5. 5Pour the pasta sauce or passata into a baking dish.
  6. 6Place meatballs on top of the sauce in a single layer.
  7. 7Bake in the preheated oven for 40-50 minutes, until golden and cooked through.
  8. 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