Ingredients

• 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

Instructions

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.

Ingredients

• 2 tablespoons olive oil
• 1 large white onion, diced
• 1-1/2 tablespoons minced garlic
• 1-1/2 tablespoons minced ginger
• 1 teaspoon red curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 3 cups vegetable broth
• 1-1/2 cups red lentils
• 1 can (15 ounces) fire-roasted diced tomatoes, with juices
• Cooked rice

Instructions

1. In a medium stock pot or large saucepan, sauté the onion in oil until soft and translucent, about 5-7 minutes.
2. Add the minced garlic and ginger and cook for 1 minute, stirring occasionally.
3. Add the curry powder, cumin, coriander, garam masala, turmeric and salt.
4. Stir to coat onions, garlic and ginger, and cook for 1-2 minutes, until spices are fragrant (stir occasionally to prevent burning).
5. Stir in about 1 cup of the broth, using a spatula to scrape all the bits off the bottom of the pan.
6. Pour in the rest of the broth, add lentils and diced tomatoes, and stir well.
7. Cover and bring to a simmer.
8. Reduce heat to low, and continue cooking (covered) for 30 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot.
9. Serve over rice with naan bread.

The original recipe for this delightful dish can be found here.