Stuffed Spinach and Ricotta Balls
How do you make stuffed spinach and ricotta balls?
Mix cooked, well-drained spinach with ricotta, Parmesan, and breadcrumbs until you have a workable mixture. Shape balls by placing a cube of cheese in the center of each one, then coat them with breadcrumbs. Fry the balls in hot oil until golden, or bake them at 190°C for 20 minutes.
Delicious balls filled with melted cheese, with a delicate and tasty flavor that adults and children alike will love. An exquisite and different way to eat vegetables.
The screen will not turn off while you cook.
Servings: Makes 10 large balls or 12 medium balls
Ingredients
- 250 g raw spinach (about 185 g cooked and drained)
- 200 g ricotta
- 20 g Parmesan cheese
- 150 g breadcrumbs
- 125 g melting cheese
- Pinch of salt
- 15–20 g breadcrumbs for coating
- Extra virgin olive oil, preferably for frying, or vegetable oil if unavailable
Instructions
Start by cleaning the spinach well to remove any soil residue. Steam it for 3–4 minutes. If you do not have a steamer, place it in boiling water for one minute, just to soften it. Let cool and set aside.
In a large bowl, place the ricotta, sprinkle with a little nutmeg and pepper to taste. Mash and separate it well with the help of a fork.
Once the spinach is warm or cold, drain it very well; if you have a salad spinner, use it to help remove the water.
Add the well-drained and chopped spinach and the Parmesan to the ricotta; mix well.
With the help of an immersion blender, create a smooth mixture.
Gradually add the breadcrumbs to the mixture, adjusting salt and pepper if needed.
Mix everything very well with a spoon or with your hands. The finished mixture should be workable without being too sticky.
Cut the cheese into small pieces.
Prepare the balls one by one, taking portions of the mixture until it is all used.
Take each ball and place it in the palm of your hand, make a small hole in the center with your thumb, and place one or two pieces of cheese inside.
Close the balls with the help of both hands.
As you shape the balls, roll them in breadcrumbs.
Once ready and coated, you should have 10 fairly large balls or 12 medium ones.
In a nonstick pan or a small pot, add the oil, heat it, and then fry the balls until they are golden.
Place them on kitchen paper towels to remove excess oil. Serve very hot.
Notes: The balls can also be baked at 190°C (375°F) for 20 minutes, turning them halfway through cooking.
Enjoy your meal!
Reviews
There are no reviews yet.
- 250 g raw spinach (about 185 g cooked and drained)
- 200 g ricotta
- 20 g Parmesan cheese
- 150 g breadcrumbs
- 125 g melting cheese
- Pinch of salt
- 15–20 g breadcrumbs for coating
- Extra virgin olive oil, preferably for frying, or vegetable oil if unavailable