Polpette di Ricotta e Spinaci al Pomodoro (Ricotta and Spinach Balls in Tomato Sauce)
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Ingredients
- 350 g ricotta
- 200 g fresh spinach
- 80 g fresh breadcrumbs
- 60 g parmesan, grated
- 1 eggs
- 1 tsp fresh nutmeg
- 500 g passata
- 2 garlic cloves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 384 kcal
- Protein
- 22.2 g
- Carbohydrate
- 19.5 g
- of which sugars
- 8.9 g
- Fat
- 23.1 g
- of which saturates
- 10.7 g
- Fibre
- 3.6 g
- Salt
- 1.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Wilt the spinach in a dry pan for 3 minutes, then drain well, squeeze dry and chop finely.
- 2
Mix the ricotta, spinach, breadcrumbs, parmesan, egg and nutmeg together, season and chill for 15 minutes to firm up.
- 3
Shape into 16 balls. Heat 1 tablespoon of the olive oil in a frying pan and fry the balls in batches for 6-7 minutes, turning gently, until golden.
- 4
Meanwhile, heat the remaining olive oil in another pan, soften the garlic for 1 minute, then add the passata and simmer for 10 minutes.
- 5
Lower the balls into the sauce and simmer for 5 minutes to heat through before serving.
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