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Spinach and Cheese “Meatballs”

Published on April 5th, 2009 by Alix

Spinach and Cheese “Meatballs” Cook Time: 40-50 mins

Ingredients:

  • 5 Ounces of Fresh Spinach
  • 3 Eggs
  • 1 Cup Parmesan Cheese, Grated
  • 1/2 Cup Ricotta Cheese
  • 1 1/4 Cup Bread Crumbs
  • 2-3 Tbsp Fresh Basil, Chopped
  • 1/3 Cup Scallions, Chopped
  • 2 Cloves of Garlic, Minced
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 3 Cups Tomato Sauce

Directions:

  1. Preheat the oven to 400 degrees.
  2. Rinse the spinach and place in a pot over high heat with no extra water or oil.
  3. Allow the spinach to cook down for about 3 minutes or until the spinach wilts.
  4. Remove, drain, and set aside.
  5. In a large mixing bow beat the eggs and then add the Parmesan, ricotta, bread crumbs, basil, scallions, garlic, salt and pepper respectively. (If you don’t have bread crumbs make your own out of stale or toasted bread pulverized by a food processor or your own two hands.)
  6. Add the drained spinach when it is cool enough to touch, mixing thoroughly.
  7. Create tablespoon sized balls and drop into a greased baking dish.
  8. Put the tomato sauce around the batter balls and bake for approximately 20-25 minutes or until they begin to brown.
  9. Serve hot with the tomato sauce. We put them over whole wheat egg noodles. This makes about 20 “meatballs”.

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