Baked Spinach Balls with Parmigiano Cream
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5.0
3 reviews
Excellent
Baked Spinach Balls with Parmigiano Cream
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Easy and delicious Baked Spinach Balls made with garlic, ricotta and chilli flakes and served with the easiest (and addictively delicious) Parmigiano cream. These make the perfect side dish to roast chicken or can be enjoyed on their own.
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Ingredients
- 1.4 lbs fresh spinach (640g)
- 1 shallot
- 1 clove garlic
- ¼ teaspoon chilli flakes (red pepper flakes)
- 1 pinch freshly grated nutmeg
- ⅔ cup ricotta (150g)
- ½ cup parmigiano reggiano freshly grated (30g)
- 1 large egg
- 4 tablespoons breadcrumbs (40g)
- salt to season
- olive oil
Optional Parmigiano cream
- ½ cup heavy cream (120ml)
- 1 clove garlic
- 1 tablespoon parmigiano reggiano
- 1 pinch freshly grated nutmeg
- salt and pepper as needed
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Instructions
- Add the spinach to a large frying pan on a medium heat and let it wilt down. As soon as it has wilted, turn off the heat and remove the spinach to a colander. When it’s cool enough to do so, squeeze out as much liquid as possible.
- Finely chop the shallot and garlic and add it to a frying pan with about ½ a tablespoon of olive oil. Saute until soft and translucent then turn off the heat and set aside.
- Finely chop the drained spinach and place in a large mixing bowl with the sauteed garlic and shallot, ricotta, Parmigiano Reggiano, chill flakes, nutmeg, egg and breadcrumbs. Add a pinch of salt and pepper and mix everything together.
- Pre-heat the oven to 200C (400F). Line a baking tray with parchment paper.
- Lightly oil your hands with olive oil and shape the spinach mixture into balls using about 1 tablespoon of mixture for each. Lay them evenly on the baking tray and bake them for 25 minutes until slightly golden.
Make the Parmigiano Cream (optional)
- Add the garlic and oil to a small frying pan and saute for 1 minute until fragrant. Add the cream with a pinch of nutmeg and good grinding of black pepper. Bring to a boil then turn off the heat and add the cheese. Stir until melted. Taste and add salt if needed.
- Serve the spinach balls on a serving plate drizzled with the Parmigiano cream and some more shavings of cheese.
Notes
- To cool spinach quickly - you can plunge the spinach into cold or ice cold water to cool it down really fast. Squeeze as much water out of the spinach as possible as you don't want excess moisture in the mix.
- Rolling spinach balls - use lightly oiled hands to roll the balls. This not only stops the mixture for sticking to your hands but greases them for baking too. You can use water instead but will need to brush the spinach balls with olive oil before baking.
- Mixture consistency - if you feel the mixture is too wet to roll (this can happen if there's excess moisture in the spinach) add more breadcrumbs.
- Storage and freezing - baked spinach balls will keep well in the fridge for up to 3 days or can be frozen.
- Nutritional information is for the spinach balls only.
Nutrition Information
Show Details
Calories
98kcal
(5%)
Carbohydrates
4g
(1%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
115mg
(5%)
Potassium
265mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
4229IU
(85%)
Vitamin C
12mg
(13%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15balls
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 115mg | 5% |
| Potassium | 265mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 4229IU | 85% |
| Vitamin C | 12mg | 13% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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