Name: Spinach & Ricotta Balls: Crispy Outside, Soft Inside, and Packed with Flavor
Ingredients: 10 oz (285g) fresh spinach, finely chopped (or 1 cup thawed frozen spinach, squeezed dry); 1½ cups (375g) whole-milk ricotta cheese, well-drained; ¾ cup (75g) grated Parmesan cheese; 1 large egg; ¼ cup (30g) all-purpose flour (or almond flour for low-carb); 2 garlic cloves, minced; 1 tsp lemon zest; ½ tsp dried oregano; ¼ tsp nutmeg; Salt & black pepper to taste; Olive oil or cooking spray; Marinara sauce; Lemon aioli; Arugula salad

Ingredients

Scale

(Makes ~20 balls)

10 oz (285g) fresh spinach, finely chopped (or 1 cup thawed frozen spinach, squeezed dry)
1½ cups (375g) whole-milk ricotta cheese, well-drained
¾ cup (75g) grated Parmesan cheese
1 large egg
¼ cup (30g) all-purpose flour (or almond flour for low-carb)
2 garlic cloves, minced
1 tsp lemon zest
½ tsp dried oregano
¼ tsp nutmeg
Salt & black pepper to taste
Olive oil or cooking spray

For serving (optional):

Marinara sauce
Lemon aioli
Arugula salad

Instructions

Prep spinach: If using fresh, sauté in a dry skillet until wilted; cool and squeeze out excess moisture. If frozen, thaw and press dry with paper towels.
Mix: In a bowl, combine spinach, ricotta, Parmesan, egg, flour, garlic, lemon zest, oregano, nutmeg, salt, and pepper. Chill 15–30 minutes (helps mixture firm up).
Shape: Roll into 1½” balls (about 1½ tbsp each). Place on parchment-lined tray.
Bake (recommended):
- Preheat oven to 400°F (200°C).
- Lightly brush or spray balls with oil.
- Bake 20–25 minutes, flipping halfway, until golden and crisp.
Air fryer option:
- Spray basket with oil. Cook at 375°F (190°C) for 10–12 minutes, shaking halfway.
Serve warm with marinara, lemon aioli, or atop a salad!

💡 Make ahead: Shape and refrigerate raw balls up to 1 day, or freeze unbaked for up to 1 month (bake from frozen, adding 5–8 min).

Prep Time & Nutrition (per ball, makes 20):