Baked Spinach Balls with Creamy Parmigiano Dip

Ingredients

Ingredient notes and substitutions

• Spinach – fresh baby spinach is used here, but any fresh spinach will work.
• Chilli flakes – also called red pepper flakes; add to taste or omit—the balls are not very spicy.
• Parmigiano Reggiano – Pecorino Romano can be used as an alternative.
• Breadcrumbs – use fine, unseasoned breadcrumbs for best texture.
• Garlic and shallot – fresh garlic is recommended (not powder). You can substitute a regular onion for the shallot if finely chopped and cooked until translucent.

Add the spinach to a large frying pan over medium heat and wilt it down. Once wilted, remove the spinach to a colander and, when cool enough to handle, squeeze out as much liquid as possible.

Finely chop the shallot and garlic. Sauté them in about ½ tablespoon of olive oil until soft and translucent, then set aside.

Chop the drained spinach finely and combine in a large bowl with the sautéed shallot and garlic, ricotta, Parmigiano Reggiano, chilli flakes, nutmeg, egg and breadcrumbs. Season with a pinch of salt and some black pepper, then mix until evenly combined.

Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.

Lightly oil your hands with olive oil and shape the mixture into balls using about 1 tablespoon of mixture per ball. Arrange them on the prepared tray and bake for 25 minutes until lightly golden.

Make the Parmigiano Cream (optional)

For the cream, sauté garlic in a little oil for about a minute until fragrant. Add the cream with a pinch of nutmeg and a grind of black pepper, bring briefly to a boil, then remove from heat and stir in the cheese until melted. Adjust salt if needed. Drizzle over the spinach balls to serve.

Recipe tips and FAQs

• To cool spinach quickly – plunge the wilted spinach into cold or iced water, then squeeze out as much moisture as possible to avoid a soggy mixture.
• Rolling the balls – use lightly oiled hands to prevent sticking and to help them brown while baking. If you prefer, use water and brush the balls with oil before baking.
• Mixture consistency – if the mixture feels too wet to form balls, add more breadcrumbs a tablespoon at a time until it binds comfortably.

Serving suggestions

Serve with roast chicken and Italian roast potatoes for a classic combination. They also complement most roast meats or fish (try without the cream if serving with fish).

Use them like meatballs in a tomato sauce or with the Parmigiano cream for a richer option. They also work well as an aperitivo or antipasto alongside cheeses, cured meats and marinated olives.