Spinach & Ricotta “Meat” Balls


  • 1 container (16 ounces) whole fat ricotta cheese
  • 1 bag (8 ounces) spinach, large stems removed
  • 1-1/2 tablespoons olive oil
  • 3 tablespoons minced garlic, divided
  • 1 cup seasoned bread crumbs
  • 1 large egg
  • 1/4 cup shredded Italian cheese blend
  • 1/4 cup grated parmesan cheese
  • 1/8 teaspoon red pepper flakes
  • salt and pepper, to taste
  • 1 jar (24 ounces) pasta sauce or marinara


  1. Place the ricotta cheese in a cheese cloth inside a strainer and let sit for about 30 minutes.
  2. Squeeze excess juices out of the ricotta cheese and set aside.
  3. In a large pot, heat olive oil over medium-low heat.
  4. Stir in 1 tablespoon garlic and sauté until it’s tender.
  5. Add in the spinach, as well as a pinch of salt and pepper, cooking and stirring until the greens are wilted.
  6. Place spinach in a strainer, pressing it down with a wooden spoon to squeeze out excess juices.
  7. Refrigerate spinach for about 30 minutes, and then chop.
  8. In a large bowl, combine the ricotta, chopped spinach, 2 tablespoons minced garlic, bread crumbs, egg and Italian and parmesan cheeses, mixing well.
  9. Season with salt, black pepper and red pepper flakes, as desired.
  10. Using your hands, roll the mixture into meatballs of your size preference.
  11. Heat the pasta sauce in a large saucepan until simmering.
  12. Add the meatballs to the sauce and cook over medium-low heat for about 45 minutes, moving them around and flipping them occasionally.
  13. Serve the meatballs hot with just the pasta sauce, or over your favorite pasta.

The original recipe for these magnificent meatless meatballs can be found here.

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