Recipe of Super Quick Homemade Spinach and ricotta meatballs

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy Spinach and ricotta meatballs. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Spinach and ricotta meatballs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spinach and ricotta meatballs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few components. You can cook Spinach and ricotta meatballs using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Spinach and ricotta meatballs:

1. 8 oz Spinach
2. 15 oz Whole milk ricotta
3. 1 Egg
4. 4 Garlic cloves chopped
5. 1 cup Bread crumbs
6. 1/3 cup Pecorino cheese or parmigiana, shredded
7. 1/3 Sweet onion chopped
8. 48 oz Tomato sauce
9. Pinch hot pepper flakes optional
10. Extra virgin olive oil
11. to taste Sea salt
12. to taste Black pepper

Steps to make to make Spinach and ricotta meatballs

1. Begin by removing as much liquid from the ricotta cheese as you can. I like to place a small bowl upside down into a bigger bowl and then place the ricotta in a cheese cloth on top of the small bowl so that the liquid can pour down into the big bowl. I let it sit for about thirty minutes and then I squeeze even more of the liquid out. Place the ricotta into a dry mixing bowl.
2. While draining the ricotta, you can start preparing the spinach and tomato sauce. In a deep saute pan, pour in about two ounces of olive oil and add in two chopped garlic cloves and the chopped onion. Saute for about one to two minutes over a medium flame, until golden, and then pour in the tomato sauce. Add a pinch of sea salt, mix and continue to cook over a very low flame.
3. In a skillet, pour in about an ounce of olive oil and add one chopped garlic clove to cook over a medium flame. Add in the spinach and mix with a wooden spoon until about half of the spinach has wilted. Sprinkle in some sea salt and black pepper and continue to saute until all of the spinach has wilted. Scoop the spinach into a hand strainer placed over a bowl and squeeze the excess water out with a wooden spoon. Place the spinach on a dish and let cool in the refrigerator for about 15 minutes.
4. Once the spinach has cooled down, place it into a cheese cloth and squeeze more of the water out. Remove from the cheese cloth, chop it up and add into the mixing bowl with the ricotta.
5. In the mixing bowl with the spinach and ricotta, add in the egg, hot pepper flakes, one chopped garlic, dash of sea salt, dash of black pepper and the pecorino cheese. Mix together using a spoon or silicone spatula. Once mixed, using clean hands, start adding in the breadcrumbs slowly and mixing by hand. Continue to mix and add in a bit more breadcrumbs until the mix is more firm.
6. Once completely mixed, begin rolling the spinach and ricotta meatballs into the size of your preference. I rolled thirteen.
7. Add the spinach and ricotta meatballs into the tomato sauce pan and cover with sauce. Cook for about forty minutes over a low flame, moving the spinach and ricotta meatballs around occasionally.
8. Serve over pasta or with a side of toasted bread.

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So that's going to wrap this up for this special food Recipe of Award-winning Spinach and ricotta meatballs. Thank you very much for your time. I'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!