Ingredients
Scale
- 1 (10 oz) package frozen chopped spinach, thawed and thoroughly drained
- 1½ cups (375g) whole-milk ricotta cheese
- ¾ cup grated Parmesan cheese
- 1 large egg
- ½ cup panko breadcrumbs (plus extra for coating)
- 2 garlic cloves, minced
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped
- ½ tsp dried oregano
- Salt & black pepper to taste
- Olive oil or cooking spray (for baking)
For serving:
- Marinara sauce
- Lemon wedges
- Extra Parmesan
Instructions
Option 1: Baked (Healthier)
- Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly grease or spray.
- Make mixture: In a bowl, combine spinach, ricotta, Parmesan, egg, ½ cup panko, garlic, lemon zest, parsley, oregano, salt, and pepper. Mix well.
- Shape: Scoop 1-tbsp portions and roll into balls. Roll each in extra panko for crunch.
- Bake: Place on sheet. Spray lightly with oil. Bake 20–25 minutes, flipping halfway, until golden and crisp.
Option 2: Pan-Fried (Extra Crispy)
- Heat ¼” olive oil in a skillet over medium heat.
- Fry balls in batches 2–3 minutes per side until deep golden. Drain on paper towels.
💡 Pro Tips:
– Squeeze spinach DRY—use a clean towel or cheesecloth to remove all moisture.
– Make ahead: Shape and refrigerate up to 1 day, or freeze unbaked for 1 month (bake from frozen +5 min).
– For gluten-free: Use GF panko or almond flour.
Prep Time & Nutrition (per ball, makes ~24):
Prep Time: 15 min (+ draining) | Cook Time: 25 min | Total Time: 40 min
Servings: 24 | Calories: 60 | Net Carbs: 2g | Fats: 4g | Protein: 4g
Servings: 24 | Calories: 60 | Net Carbs: 2g | Fats: 4g | Protein: 4g