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Spinach and Ricotta Meatless Meatballs

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These meatless meatballs are perfect for Meatless Mondays!! And… they are simply delicious.. my daughter, the meatball aficionado, thought they were delicious! Mixture of ricotta, spinach and cannellini beans makes this delicious dish easy and very healthy… make it today!!

  • 1 cup full fat fresh ricotta cheese
  • 1 cup Parmigiano Reggiano cheese, grated
  • 1 cup chopped frozen spinach, thawed and excess water squeezed out
  • 1 14 ounces can cannellini beans, rinsed and drained
  • 3 eggs
  • 4 garlic cloves, chopped
  • ½ cup fresh parsley, chopped
  • ½ cup fresh basil, chopped
  • ½ cup panko breadcrumbs, plus more for rolling
  • ½ teaspoon ground nutmeg
  • 2 teaspoons salt
  • Drizzle of olive oil
  • 4 cups fresh or store bought tomato sauce

Preheat oven to 375 degrees F.

Transfer the ricotta cheese, parmigiano reggiano cheese, spinach, beans, eggs, garlic, parsley and basil to a large food processor. Process till a smooth paste is formed- about a minute or two. Take out in a large bowl and add the breadcrumbs, nutmeg and salt. Mix well and refrigerate for ½ an hour. Using a small ice cream scoop, form balls and roll in breadcrumbs and place on a lined cookie sheet- will make around 20 to 25 balls, depending on the size. Drizzle with olive oil and bake for about 45 minutes, turning the balls every 15 minutes. Take out of oven and place in a pan with warm tomato sauce. Heat through and check for seasonings. Garnish with grated cheese.

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