These Spinach and Ricotta Balls are extra tender, incredibly delicious and make a super healthy meal for kids! They take no time to prepare but are fancy enough for a Sunday night dinner! Say hello to your new favorite vegetarian recipe!
for the ricotta balls
3/4cup bread crumbs
1/4cup grated Parmesan
Fresh parsley, 2-3 leaves
50g fresh spinach
Pinch of salt
Ground black pepper
for the tomato sauce
80g onion, finely chopped
30g olive oil
1 garlic clove, finely chopped
550g tomato passata or chopped tomatoes
4-5 basil leaves
1/2 tsp sea salt
ground black pepper to taste
In a medium pot boil the spinach with a bit of water and cook for 3-5 minutes. Drain, leave to cool and squeeze out as much water as possible.
In a food processor place ricotta, bread crumbs, grated Parmesan, cooked spinach, egg and salt and pepper. Pulse, mixing until complete combined.
Use a Tablespoon to scoop out rounded tablespoon amounts of dough and carefully form into balls.
Repeat until all ricotta balls are formed.
Place each ball onto a plate and set apart.
Now prepare the tomato sauce. In a saucepan gently cook the chopped onion and garlic with the olive oil until golden.
Add the tomato passata, basil, salt and pepper and cook on a medium heat for 5 minutes.
Add the ricotta balls to the tomato sauce and cover the pan and simmer gently for 5-8 minutes.
Turns the balls and continue cooking without the lid. The balls take approximately 10-15 minutes to cook (depending the size you want to do them).
Serve with mash potatoes or crusty bread and enjoy!