Ingredients:
- Cleaned spinach 8.82 oz
- Cow’s milk ricotta 8.82 oz
- Grana Padano DOP (to be grated) 1.76 oz
- Breadcrumbs 1.41 oz
- Extra virgin olive oil 0.71 oz
- Garlic 0.16 oz (1 clove)
- Salt to taste
- Black pepper to taste
- Eggs 1
- Breadcrumbs to taste
- Salt to taste
- Black pepper to taste
1.To prepare spinach and ricotta meatballs, start by heating the oil with a whole clove of garlic. Add the previously washed spinach and let them fry over high heat for 5-6 minutes, stirring often, until completely wilted.
- Remove the garlic and drain the spinach in a colander, pressing lightly with a spatula to remove excess water. Let them cool, then roughly chop them with a knife.
- Next, put the ricotta in a bowl (if it's watery, drain it first) and stir with a spoon. Add the spinach and grated cheese, season with salt and pepper, and mix well. To give the meatballs more consistency, add breadcrumbs and continue to mix.
- Once the mixture is ready, shape the meatballs by taking a small amount, about 20 grams, and rolling it between your hands. You should get around 24-26 small meatballs.
- Then, gently coat each meatball first in a bowl where you've beaten an egg with salt and pepper, and then in another bowl containing breadcrumbs. Place them on a baking sheet lined with parchment paper and bake in a preheated oven, static mode, at 200°C (390°F) for about 20 minutes. Serve them hot!