If you’re searching for a vegetarian appetizer that feels both celebratory and comforting, Spinach and Ricotta Balls are pure joy on a plate. These little golden bites combine the creaminess of ricotta, the earthy goodness of spinach, and a touch of Parmesan magic, all baked into irresistibly tender morsels. They’re wonderful for parties, family dinners, or as a fun way to sneak more greens onto your table. Whether you serve them straight out of the oven or paired with a zesty sauce, there’s just something about Spinach and Ricotta Balls that gets people reaching for seconds (and thirds!).
Ingredients You’ll Need
One of the best things about making Spinach and Ricotta Balls is how everyday ingredients transform into something totally delightful. Every component here brings something special to the table, so don’t skip any! Let’s quickly break down why each is essential to taste, texture, and that signature Italian touch.
- Ricotta cheese: This creamy base gives the balls their rich, tender texture and keeps them impressively moist.
- Cooked spinach (squeezed dry and finely chopped): Adds vibrant color and a boost of nutrients, while keeping the mixture light and savory.
- Grated Parmesan cheese: Lends a salty, umami flavor punch and helps seamlessly bind the mixture.
- Breadcrumbs (gluten-free if needed): They soak up moisture, hold everything together, and provide just the right amount of structure for rolling.
- Large egg: Acts as a classic binder, ensuring your Spinach and Ricotta Balls don’t fall apart while baking.
- Minced garlic: For rich, aromatic flavor that pairs perfectly with the creamy ricotta and sweet spinach.
- Ground nutmeg: Just a pinch brings out subtle warmth that’s a classic in Italian spinach-ricotta dishes.
- Salt: Essential for drawing out the natural flavors in every bite.
- Black pepper: Adds a hint of gentle heat and depth.
- Olive oil spray: Helps the balls crisp up beautifully in the oven or pan, adding flavor with less mess.
How to Make Spinach and Ricotta Balls
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. This step sets you up for easy cleanup and helps the Spinach and Ricotta Balls cook evenly without sticking. It’s also the perfect moment to gather all your measured ingredients, so you can mix everything together without a hitch.
Step 2: Combine the Filling
In a large bowl, bring together the ricotta, cooked and thoroughly squeezed spinach, Parmesan, breadcrumbs, egg, garlic, nutmeg, salt, and black pepper. Stir everything together until it’s fully combined and forms a cohesive, slightly sticky mixture. Squeezing the spinach dry is extra important here; excess moisture can make the balls soft rather than satisfyingly firm.
Step 3: Shape Your Spinach and Ricotta Balls
Now for the fun (and slightly messy) part! Use your hands or a cookie scoop to portion the mixture, rolling each bit into balls about 1 1/2 inches wide. Place them gently on the prepared baking sheet, making sure to leave enough space between each for good airflow and even browning.
Step 4: Add an Olive Oil Spritz
Give the tops of your Spinach and Ricotta Balls a light spray of olive oil. This not only encourages a golden, appetizing crust while baking, but keeps them from drying out. If you’re planning on pan-frying instead of baking, a drizzle in a hot skillet works beautifully too.
Step 5: Bake to Golden Perfection
Slide the tray into the oven and bake for 20 to 25 minutes, flipping the balls halfway through. You’ll know they’re ready when they’re lovely and golden, firm to the touch, and just beginning to crisp around the edges. Let them cool for a minute or two before serving—they’ll hold together best this way.
How to Serve Spinach and Ricotta Balls
Garnishes
Freshness and color make a big difference, so finish your Spinach and Ricotta Balls with a generous scattering of chopped parsley or basil. For an extra flourish, a dusting of grated Parmesan or a drizzle of good olive oil is absolutely delicious. Bright, simple touches not only look gorgeous but add a final pop of flavor just before serving.
Side Dishes
While they shine on their own, Spinach and Ricotta Balls love good company. Serve them with a bowl of warm marinara for dipping, or alongside a crisp green salad to balance their richness. They’re also a fantastic companion to creamy polenta or a rustic pasta for a cozy Italian-inspired meal.
Creative Ways to Present
Try threading them onto skewers for party appetizers, or nestle the balls atop a platter of roasted veggies for a striking centerpieces. For brunch, pop them into slider buns with a swipe of pesto. However you present them, Spinach and Ricotta Balls are truly crowd-pleasing and infinitely customizable!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Spinach and Ricotta Balls in an airtight container in the refrigerator. They’ll keep well for up to three days and make an easy, grab-and-go snack or lunch addition.
Freezing
To save some for later, freeze the fully baked and cooled balls on a tray until solid, then transfer to a freezer bag. This way they won’t stick together, and you can pull out just what you need. They’ll stay fresh for up to three months!
Reheating
To restore that just-baked texture, reheat the Spinach and Ricotta Balls in a 350°F oven or air fryer until warmed through and slightly crisp on the outside. Avoid the microwave if you can—it makes them a bit too soft and steamy.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works beautifully for Spinach and Ricotta Balls. Just make sure to thaw it completely and squeeze out all the excess water so your mixture stays firm, not soggy.
What’s the best way to keep the balls from falling apart?
The secret is to make sure your spinach is well-drained and chopped finely. The combination of ricotta, breadcrumbs, and egg will hold everything together as long as there’s not too much moisture in the mix.
Are these gluten-free?
They absolutely can be! Swap regular breadcrumbs for your favorite gluten-free variety and double-check that all other ingredients are suitable for your needs.
Can I fry these instead of baking?
Definitely! Pan-frying in a little olive oil gives the Spinach and Ricotta Balls a crispier exterior. Just keep them small and turn them gently so they brown evenly without falling apart.
What kind of sauce should I serve with them?
Classic marinara is a perfect match, but you can also try pesto, garlic aioli, or even a spicy arrabbiata. Their mild flavor makes them the ultimate canvas for your favorite dips!
Final Thoughts
If you’re in the mood to mix up your appetizer routine or simply want something a little special, give these Spinach and Ricotta Balls a try. They’re fun to make, a guaranteed hit with company, and delicious any time of year—so what are you waiting for? Let me know how they turn out in your kitchen!
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Spinach and Ricotta Balls Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 18 balls
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Spinach and Ricotta Balls are a delightful vegetarian appetizer or snack made with creamy ricotta, flavorful spinach, and a blend of seasonings. Baked to golden perfection, they are crispy on the outside and soft on the inside.
Ingredients
Ricotta and Spinach Balls:
- 1 1/2 cups ricotta cheese
- 1 cup cooked spinach (squeezed dry and finely chopped)
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (gluten-free if needed)
- 1 large egg
- 2 cloves garlic (minced)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- olive oil spray (for baking or frying)
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Mix the ingredients: In a large bowl, combine the ricotta, chopped spinach, Parmesan, breadcrumbs, egg, garlic, nutmeg, salt, and pepper. Mix well.
- Form the balls: Scoop the mixture and roll into 1 1/2-inch balls. Place on the baking sheet.
- Bake: Lightly spray the tops with olive oil. Bake for 20–25 minutes until golden brown.
- Serve: Serve warm with marinara sauce or as an appetizer.
Notes
- Ensure spinach is well drained to avoid soggy balls.
- Can be pan-fried for a crispier texture.
- Leftovers can be frozen and reheated in the oven or air fryer.
Nutrition
- Serving Size: 3 balls
- Calories: 160
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 50mg
