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Ricotta Spinach Meatballs with Garlic Parmesan Cream

Ricotta Spinach Meatballs with Garlic Parmesan Cream
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Ricotta Spinach Meatballs with Garlic Parmesan Cream is a comforting yet elegant dish combining tender meatballs filled with creamy ricotta and fresh spinach, topped with a rich and flavorful garlic parmesan cream sauce. Perfect as a main dish, appetizer, or served over pasta or rice, this recipe balances hearty and sophisticated flavors effortlessly.

Ingredients

Scale

Meatball Ingredients

  • 1 lb ground beef and pork mix
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped and sautéed
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup bread crumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • Salt and freshly cracked pepper, to taste

Sauce Ingredients

  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste

Optional Ingredients

  • Fresh parsley or basil for garnish
  • Crushed red pepper flakes (for spice)
  • Fresh rosemary or thyme (for herb boost)

Instructions

  1. Prepare the Spinach and Ricotta Mixture: Sauté fresh spinach in olive oil with a pinch of salt until wilted. Allow to cool and squeeze out excess moisture. In a bowl, combine the cooked spinach with ricotta cheese, grated Parmesan, eggs, and bread crumbs to create a light and moist mixture for the meatballs.
  2. Mix the Meatballs: In a large bowl, gently mix the ground meat with the spinach-ricotta blend. Add freshly cracked pepper and minced garlic. Combine carefully without overworking to keep the meatballs tender.
  3. Shape the Meatballs: Form the mixture into uniform 1.5-inch diameter meatballs using your hands or a small scoop to ensure even cooking and a pleasing appearance.
  4. Cook the Meatballs: Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides for 5-7 minutes, turning carefully. Transfer them to a baking sheet and bake at 375°F (190°C) for 10-12 minutes until fully cooked through.
  5. Make the Garlic Parmesan Cream Sauce: In the same skillet, sauté minced garlic for about a minute until fragrant. Pour in heavy cream and simmer gently. Stir in grated Parmesan until melted and smooth. Season with salt and pepper to taste.
  6. Combine and Serve: Return cooked meatballs to the skillet with the cream sauce. Spoon sauce over each meatball and simmer together for a few minutes to meld flavors beautifully. Garnish with fresh parsley or basil if desired.

Notes

  • Drain the spinach well to prevent soggy meatballs.
  • Do not overmix the meat mixture to keep meatballs tender.
  • Use a cookie scoop or measuring spoon for uniform meatball sizes.
  • Reserve pan drippings when making the cream sauce for extra flavor.
  • Simmer the sauce on low heat to avoid curdling and to thicken properly.

Nutrition

Keywords: ricotta meatballs, spinach meatballs, garlic parmesan sauce, comfort food, Italian-inspired, gluten free appetizer

Find it online: https://mealsbymary.com/ricotta-spinach-meatballs-with-garlic-parmesan-cream/