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15 oz Ricotta cheesewhole milk
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3 tbsp Olive oilextra virgin, divided
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4 cloves Garlicchopped, divided
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⅓ Sweet onionschopped
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48 oz Tomato sauce
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8 oz Spinach
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1 Eggs
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pinch Hot pepperflakes, optional
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Sea saltto taste
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1 cup Breadcrumbs
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⅓ cup Pecorinoshredded
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Black pepperto taste
Spinach and Ricotta Meatballs
The stovetop Spinach and Ricotta Meatballs in a savory tomato sauce. The perfect Meatless Monday dinner. Made without nuts and beans but featuring spinach, ricotta and Pecorino cheese. Simple, hearty, and delicious! My favorite way to serve these meatless “meatballs” is over pasta. You could add mashed potatoes, rice, toasted bread, or a side salad.
This recipe is one of my favorite meatless meals to make for my family. It’s filling, budget-friendly, and easy to make. Start by removing as much liquid from the ricotta cheese as possible. Meanwhile, prepare the spinach and tomato sauce. To the bowl with the strained ricotta, add the cooked spinach, one egg, Pecorino cheese, a pinch of hot pepper flakes, chopped garlic, a dash of both salt and black pepper, and mix to combine. Once combined, mix in the breadcrumbs. Shape the mixture into the “meatballs” and add to the pan with tomato sauce. Cook, stirring occasionally, for about 20 minutes over low heat. Serve hot with a side of choice, and enjoy!
To make the Spinach and Ricotta Meatballs, you will need the following ingredients:
Steps to make Spinach and Ricotta Meatballs
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1
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Remove liquid from ricotta |
30
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Place a strainer over a small bowl and line it with cheesecloth. Place 15 ounces ricotta in cheesecloth and let it sit for about 30 minutes. Then squeeze any remaining liquid out. Place the ricotta into a dry mixing bowl. |
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2
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Cook garlic and onions |
2
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In a deep sauté pan over medium heat, heat 2 tablespoons olive oil and add 2 chopped garlic cloves and ⅓ chopped onion. Sauté for 1-2 minutes until golden. |
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3
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Add tomato sauce |
1
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Pour in 48 ounces tomato sauce. Add in a pinch of sea salt. Stir and cook over a very low heat. |
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4
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Cook garlic |
1
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In a skillet over medium heat, heat 1 tablespoon olive oil and add 1 chopped garlic clove. Cook for 1 minute. |
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5
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Add spinach |
3
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Add in 8 ounces spinach and mix until about half of the spinach has wilted. Sprinkle in some sea salt and black pepper and sauté until completely wilted. |
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6
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Drain spinach |
15
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Transfer the spinach to a strainer placed over a bowl and squeeze the excess liquid out with a wooden spoon. Place the squeezed spinach on a plate and let cool in the refrigerator for about 15 minutes. |
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7
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Chop spinach |
2
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Place the spinach into a cheesecloth and squeeze more of the liquid out. Then chop the spinach and add it into the bowl with the ricotta. |
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8
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Combine ingredients |
2
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To the bowl with the spinach and ricotta, add in 1 egg, ⅓ cup Pecorino cheese, a pinch of hot pepper flakes, one chopped garlic, a dash of both sea salt and black pepper. Use a spatula or spoon to mix together. |
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9
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Add breadcrumbs |
2
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Add in breadcrumbs in batches and mix by hand. Continue to mix and add in a bit more breadcrumbs until the mix is firm enough to hold a meatball shape. You may need from ¾ cup and up to 1 cup breadcrumbs to hold the spinach and ricotta “meatballs” together. |
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10
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Roll “meatballs” |
2
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Roll the “meatballs” into the size of your preference. |
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11
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Cook |
20
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Add the “meatballs” into the tomato sauce and cover with sauce. Cook over low heat for about 20 minutes, moving the “meatballs” around occasionally. |
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12
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Serve |
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Serve hot with a side of choice. |
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Recipe Reviews
Mamma Mia! Delicious "meatballs"! Thanks for sharing
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