Name: Spinach and Ricotta Balls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese; 1 cup frozen spinach, thawed and squeezed dry; 1/2 cup grated Parmesan cheese; 1/2 cup breadcrumbs; 1 large egg; 1 garlic clove, minced; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 1/4 teaspoon black pepper; olive oil spray (if baking or air frying)

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If you’re looking for an irresistible vegetarian appetizer that’s always a hit at parties or an easy win for family meals, you have to try Spinach and Ricotta Balls. These tender, cheesy bites are packed with creamy ricotta, vibrant spinach, and just the right touch of nutmeg, all wrapped in a golden, crisp exterior. Whether baked or air-fried, they’re as comforting as they are delicious—perfect with marinara sauce for dipping or tucked into your favorite pasta bowl. Trust me, you’ll want to keep this recipe handy for every gathering and snack craving!

Spinach and Ricotta Balls Recipe - Recipe Image

Ingredients You’ll Need

Simple, honest ingredients are the secret behind truly great Spinach and Ricotta Balls. Each item brings its own flavor, texture, or color, and together they create a magical blend that’s so much more than the sum of its parts.

Ricotta cheese: The heart of these balls—the creaminess makes every bite melt-in-your-mouth tender.
Frozen spinach (thawed and squeezed dry): Adds moisture, color, and a hit of wholesome greens without overpowering the cheese.
Grated Parmesan cheese: Brings sharp, salty depth and helps bind everything together beautifully.
Breadcrumbs: Essential for structure and that satisfying bite—use gluten-free if needed!
Large egg: Acts as the glue, holding all the ingredients in perfect harmony.
Garlic clove, minced: Lends a subtle punch of flavor—you can add more if you’re a garlic fanatic.
Nutmeg: Just a pinch elevates the flavors and adds a warm, almost magical touch.
Salt: Enhances all the other tastes—season to preference.
Black pepper: A gentle hint for a well-rounded and balanced flavor profile.
Olive oil spray: Keeps the balls golden and crisp during baking or air frying, without extra heaviness.

How to Make Spinach and Ricotta Balls

Step 1: Prep Your Ingredients

Before you dive in, make sure your spinach is well thawed and squeezed absolutely dry—this keeps the mixture from getting soggy and ensures your Spinach and Ricotta Balls hold their perfect round shape. Finely mince your garlic and measure out the rest of the ingredients so everything is ready to go.

Step 2: Mix Everything Together

In a medium mixing bowl, combine the ricotta, spinach, Parmesan, breadcrumbs, egg, garlic, nutmeg, salt, and black pepper. Stir well until the mixture is fully blended and there are no obvious streaks of any one ingredient. You want a texture that’s just sticky enough to form balls, but not too wet.

Step 3: Shape the Balls

Scoop out about a tablespoon of the mixture for each ball, then gently roll it between your hands to shape. You’ll get around 20 Spinach and Ricotta Balls, each about bite-size—perfect for snacking or sharing. Place them on a parchment-lined baking sheet (or straight into your air fryer basket if using that method).

Step 4: Bake or Air Fry

If baking, preheat your oven to 375°F and lightly spray the balls with olive oil. Bake for 20–25 minutes, turning them halfway through for even browning. For air frying, preheat to 375°F and cook for 12–15 minutes, giving the basket a shake at the halfway mark. The result: gorgeous, golden Spinach and Ricotta Balls that are crisp on the outside and soft in the center.

Step 5: Let Them Cool and Serve

Allow your freshly made Spinach and Ricotta Balls to cool for just a few minutes—this helps them firm up and makes them easier (and safer) to handle. Now, you’re ready to plate them up with your favorite dipping sauce or atop a plate of pasta. Dig in!

How to Serve Spinach and Ricotta Balls

Garnishes

Sprinkle a flutter of extra Parmesan cheese or a shower of fresh chopped parsley over your Spinach and Ricotta Balls just before serving. A twist of cracked black pepper or a drizzle of olive oil adds a restaurant-worthy finish. Don’t forget a bowl of warm marinara sauce on the side—it’s the ultimate dip!

Side Dishes

Pair your Spinach and Ricotta Balls with a crisp Caesar salad, a bowl of rustic tomato soup, or a bed of pasta tossed with your favorite sauce for a meal that hits every comfort-food note. They also fit beautifully into an antipasto platter with olives, artichokes, and roasted peppers.

Creative Ways to Present

If you’re feeling playful, thread the balls onto skewers with cherry tomatoes for colorful party pops, or tuck them into slider rolls with a spoonful of sauce and a melting slice of mozzarella. For a lighter touch, serve these as a nourishing protein addition to grain bowls or buddha bowls—endless possibilities!

Make Ahead and Storage

Storing Leftovers

Spinach and Ricotta Balls keep nicely in the refrigerator for up to 3 days. Place any leftovers in an airtight container after they’ve fully cooled, and refrigerate. They’re just as delicious the next day, making them a fantastic make-ahead snack or lunchbox treat.

Freezing

These balls freeze beautifully! After baking or air-frying, let them cool completely, then arrange in a single layer on a baking sheet to freeze individually. Once frozen, transfer to a zip-top freezer bag. They’ll stay fresh for up to 2 months—ready for impromptu guests or busy nights.

Reheating

To reheat, pop them back in the oven or air fryer at 350°F until warmed through and slightly crispy, about 10 minutes from chilled or 15–18 minutes from frozen (no need to thaw!). A microwave works in a pinch, but you’ll lose some crispiness, so bake or air fry if possible for best results.

FAQs

Can I use fresh spinach instead of frozen in Spinach and Ricotta Balls?

Absolutely! Just cook down about 6 cups of fresh spinach until wilted, then squeeze out all excess moisture and chop finely. It works beautifully and even gives a bolder green color.

What’s the best way to avoid soggy Spinach and Ricotta Balls?

The key is removing as much liquid as possible from your spinach, and using whole-milk ricotta if you can. If your mixture still seems loose, add an extra tablespoon of breadcrumbs.

Are Spinach and Ricotta Balls gluten-free?

They can easily be made gluten-free by swapping the regular breadcrumbs for your favorite gluten-free variety. Every other ingredient in the recipe is naturally gluten-free.

Can I pan-fry instead of bake or air fry?

Yes, just heat a bit of olive oil in a nonstick skillet and cook the balls over medium heat, turning frequently, until all sides are golden brown. This method adds a little more richness and crispiness.

What dips go well with Spinach and Ricotta Balls?

Marinara is classic, but try pesto, garlic aioli, tzatziki, or even a creamy roasted red pepper sauce for variety. You really can’t go wrong with your favorite dip.

Final Thoughts

If you’re searching for a new favorite appetizer or veggie-packed snack, these Spinach and Ricotta Balls have you covered. Give them a try—you’ll love how easy they are to make and how quickly they disappear from the plate. Happy cooking, and enjoy every cheesy, flavorful bite!

Spinach and Ricotta Balls Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 35 minutes
Yield: 20 balls 1x
Diet: Vegetarian

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Description

These Spinach and Ricotta Balls are a delightful appetizer or snack that combines creamy ricotta, nutrient-packed spinach, and savory Parmesan. Baked to golden perfection, these veggie balls are bursting with flavor and make a perfect addition to any gathering.

Ingredients

Scale

Ricotta Balls:

1 cup ricotta cheese
1 cup frozen spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 large egg
1 garlic clove, minced
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper
olive oil spray (if baking or air frying)

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Instructions

Preheat and Prepare: Preheat the oven to 375°F (190°C) or air fryer to 375°F. In a medium bowl, mix ricotta, spinach, Parmesan, breadcrumbs, egg, garlic, nutmeg, salt, and pepper.
Form Balls: Roll mixture into 1 tablespoon-sized balls. For baking, place on a parchment-lined sheet, spray with olive oil, and bake for 20–25 minutes. For air frying, spray balls with olive oil, cook for 12–15 minutes, shaking halfway through.
Serve: Let cool slightly before serving.