Spinach meatballs

HI

I love all meatballs, whether they are meat, cheese or vegetables. Last week I tried this new quick and very tasty recipe so that I couldn’t help but share it with you.

Ingredients for four people

• 300 g of spinach
• 200 g of ricotta
• 30 g of flour
• Two eggs
• half onion
• 300 g of ripe cherry tomatoes
• a few leaves of basil
• 1 litre of vegetable broth
• Smoked ricotta
• extra virgin olive oil
• salt
• pepper

Preparation

Wash the spinach, remove the larger stems and boil them in a pan with a little unsalted water for about 8 minutes. Once cooked, drain them well from the water and chop them finely.

Put the spinach in a large bowl, combine the ricotta, the flour, the two eggs and salt and pepper to taste. Mix everything well until you get a homogeneous mixture. At this point, using your hands, make small meatballs and let them rest in the refrigerator for a few minutes.

Now let’s move on to the tomatoes; you must peel them and remove all the seeds. You have only the pulp left, which you put in a saucepan with some EVO oil, the finely chopped onion, and the basil. Add salt and pepper to taste and cook for about ten to fifteen minutes.

At this point, put the broth in a saucepan and bring it to boiling. Cook the meatballs in the broth for about eight minutes; drain them from the broth and put them in the saucepan with the tomato sauce you just made. Leave to flavour for a few minutes.

Move the meatballs onto a serving plate and serve with a sprinkling of smoked ricotta.

What do we drink?

I suggest a Pinot Bianco by Paolo Caccese or the Collio Bianco by KorsicI.

Enjoy your meal,

Ciao

Monica