Ingredients
Scale
- 2 cups fresh spinach leaves, washed and chopped
- 1 ½ cups whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 cup Italian breadcrumbs, plus extra for coating (substitute with panko for extra crunch)
- 2 cloves garlic, finely minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg (optional, but adds warmth)
- 2 tablespoons fresh parsley, finely chopped
- Olive oil, for brushing or frying
When I first started making these with my daughters, I would have them crush the breadcrumbs by hand, turning the process into a joyful, tactile experience. Using fresh garlic and herbs is essential to that vibrant flavor that reminds me of my Nonna’s kitchen. If you want to make this recipe gluten-free, swapping the breadcrumbs for gluten-free alternatives works beautifully without compromising texture.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, lightly sauté the chopped spinach with a teaspoon of olive oil until just wilted, about 2-3 minutes. Let it cool slightly, then squeeze out any excess moisture with a clean kitchen towel. This step prevents soggy balls—something I learned early on from my mother when she emphasized texture over everything.
- In a large mixing bowl, combine the ricotta cheese, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, nutmeg (if using), parsley, and the drained spinach. Stir gently until all ingredients are well incorporated but don’t overmix—the mixture should be soft but hold together.
- Using your hands or a small cookie scoop, shape the mixture into 1 ½ inch balls. Roll each ball in additional breadcrumbs to coat evenly. This ensures a beautiful golden crust when baked.
- Place the balls on the prepared baking sheet about an inch apart. Lightly brush each ball with olive oil to encourage browning, or for a richer finish, you can shallow fry them in olive oil over medium heat for 2 minutes per side before transferring to the oven.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and firm to the touch. If you fried them first, reduce baking time to 10-15 minutes to heat through.
- Remove from the oven and let cool for a few minutes before serving. This resting time allows the flavors to marry and the texture to set—something I always tell my daughters as we wait eagerly to taste our creation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
