Baked ricotta and spinach balls, soft inside and golden
Vegetarian ricotta and spinach balls baked in the oven: soft in the middle, golden and crisp outside, ready in a little over half an hour with no frying.
Are you looking for ricotta and spinach balls that stay soft inside without collapsing in the oven?
Then this baked version is exactly what you need. I will walk you through vegetarian balls that turn golden and crisp outside while keeping a creamy ricotta and spinach centre, scented with parmesan and nutmeg, with no deep frying involved.
The tricky part is always the same: moisture. Spinach squeezed to the last drop and properly drained ricotta give you a mixture that handles well, holds its shape and does not need an industrial amount of breadcrumbs to stay together.
There are at least three good reasons to make them: they are a vegetarian main that genuinely fills you up, they use things you usually have in the fridge, and baking keeps both the kitchen clean and the balls light.
If the mixture seems too soft, resist the urge to add more breadcrumbs: ten minutes in the fridge does a far better job. And if you have a little extra time, shape the whole batch in advance and freeze them raw and coated, so a weeknight dinner is already waiting for you.
Serve them hot from the oven, while the crust is still crisp, with a squeeze of lemon or a spoonful of yoghurt sauce. The next day they are still good warm, in a sandwich or on top of a salad.
Ready? Let’s get started with the baked ricotta and spinach balls.
Steps
- Wilt the spinach in a pan with a tablespoon of oil and the crushed garlic clove over medium heat for 4 to 5 minutes, then remove the garlic and let it cool slightly.
- Squeeze the spinach with your hands until no water is left and chop it finely with a knife: a dry mixture is what keeps the balls from falling apart.
- In a bowl, mix the ricotta with the parmesan, the egg, the nutmeg, salt and pepper, then fold in the chopped spinach.
- Add the breadcrumbs a little at a time until the mixture is soft but workable and no longer sticks to your hands. If it stays tacky, chill it for 10 minutes.
- Shape walnut-sized balls, roll them in the coating breadcrumbs and arrange them well apart on a baking tray lined with parchment.
- Drizzle the balls with a little oil and bake at 200°C (400°F) in a conventional oven for 18 to 20 minutes, turning them halfway through, until golden and crisp on the outside.
- Serve them hot, with a dusting of parmesan or a squeeze of lemon.
Helpful tips
If the mixture feels too soft, do not rush to add more breadcrumbs: 10 minutes in the fridge firms it up without drying it out.
You can freeze the coated raw balls and bake them straight from frozen, adding 5 minutes to the cooking time.
For extra flavour add the grated zest of half a lemon or a few chopped mint leaves.
They are also excellent warm, tucked into a bread roll or served over a green salad.
Average nutrition per serving
- Calories
- 290 kcal
- Carbohydrates
- 18.0 g
- Sugars
- 3.0 g
- Protein
- 17.0 g
- Fat
- 16.0 g
- Saturated fat
- 7.0 g
- Fiber
- 2.0 g
- Sodium
- 430 mg
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