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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

  • 250g ricotta

  • 3/4cup bread crumbs

  • 1/4cup grated Parmesan

  • 1 egg

  • 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


  1. 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.

  2. In a food processor place ricotta, bread crumbs, grated Parmesan, cooked spinach, egg and salt and pepper. Pulse, mixing until complete combined.

  3. Use a Tablespoon to scoop out rounded tablespoon amounts of dough and carefully form into balls.

  4. Repeat until all ricotta balls are formed.

  5. Place each ball onto a plate and set apart.

  6. Now prepare the tomato sauce. In a saucepan gently cook the chopped onion and garlic with the olive oil until golden.

  7. Add the tomato passata, basil, salt and pepper and cook on a medium heat for 5 minutes.

  8. Add the ricotta balls to the tomato sauce and cover the pan and simmer gently for 5-8 minutes.

  9. 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).

  10. Serve with mash potatoes or crusty bread and enjoy!


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