Preparation
To prepare the spinach and ricotta meatballs begin by heating the oil with a clove of garlic, dip the spinach, previously washed, and let sizzle over high heat cooking for 5-6 minutes, making sure to stir often until completely wilted.
Remove the garlic and put the spinach to drain in a colander, press the spinach with a spatula to expel excess water and leave to cool down; once cold, chop it coarsely. At this point, pour the ricotta into a bowl and add the spinach and grated cheese. Adjust the salt and pepper and mix.
To give more texture to the meatballs, add the breadcrumbs and continue to mix. Then take some of the mixture, about 20 grams, shape it with your hands and you will obtain about 24-26 small meatballs. Put them in a bowl where you have beaten the egg with salt and pepper and then in another bowl with breadcrumbs. Continue in this way until you have finished them all and gradually arrange them on a baking tray covered in parchment paper. Bake in a preheated oven, in static mode, at 200 degrees for about 20 minutes.
Source:
https://ricette.giallozafferano.it/Polpette-di-spinaci-e-ricotta.html
