Ricotta and Spinach “Meatballs”

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Vegetarian, light, fluffy little meatless “meatballs”. These are wonderful for a weeknight dinner if you use store bought pasta and sauce. Serve them with just the sauce or over pasta. I adapted this from http://www.notquitenigella.com

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Serves 8

Preparation time: 15 minutes
Cooking time: 35 minutes

1 package 15 oz part skim ricotta
4 eggs – if using Jumbo reduce to 3
1 cup grated parmesan cheese
1 package frozen spinach, thawed (or  kale)
3/4 cup plain all purpose flour
1 teaspoon baking powder

For sauce
1 jar of pasta sauce, or homemade red sauce

Preheat oven to 350F and take a large baking dish or a overproof skillet with high sides. Mix the sauce ingredients in the dish together and set aside.

 In a food processor mix the ricotta, eggs, onion, two cheeses and spinach and blend. Empty into a large bowl and then mix in the flour until just combined (do not overmix). Then using a small ice cream scoop, make balls and place them in the sauce. Bake for 35 minutes (longer if you use a regular sized ice cream scoop).

Garnish parmesan cheese and salt and pepper. Serve as is with crusty bread or on top of pasta.

3 thoughts on “Ricotta and Spinach “Meatballs”

  1. Yum

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