Irresistible Spinach and Ricotta Balls You Have to Try

Growing up in that old white farmhouse nestled deep in the Blue Ridge Mountains, food was always more than just a meal—it was a story told with every bite. Spinach and Ricotta Balls remind me of the kind of simple, soulful dishes Mama Lu would have pulled together when the family needed a little comfort wrapped in something warm and tender. These little bites carry that same spirit—wholesome and hearty, yet delicate enough to bring folks around the table with a smile.

Why You’ll Love This Spinach and Ricotta Balls

There’s a quiet magic in how spinach and ricotta come together, especially when rolled into these golden, tender balls. They’re the kind of dish that’s as comforting as a porch swing on a slow summer evening, yet versatile enough to serve as finger food at a bustling family get-together or a cozy weekday dinner. When I first made these in my Portland kitchen, I thought about how Mama Lu never measured a thing. She’d toss in a handful here, a pinch there, trusting her instincts. That’s the kind of recipe this is—flexible, forgiving, and full of love.

These spinach and ricotta balls are also a great way to sneak some greens onto the table without anyone fussing. The ricotta adds a creamy richness that balances the earthiness of the spinach, while a crisp, golden crust brings that satisfying crunch reminiscent of Mama Lu’s skillet cornbread crust. They’re perfect for snack time, a light lunch, or as part of a bigger spread.

Ingredients You’ll Need for This Spinach and Ricotta Balls

• 1 cup fresh spinach, finely chopped (or 1/2 cup frozen spinach, thawed and squeezed dry)
• 1 cup ricotta cheese (whole milk ricotta for creaminess)
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 3/4 cup Italian-style breadcrumbs (or plain breadcrumbs with a pinch of dried oregano)
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg (optional, but Mama Lu swore by it for depth)
• Olive oil for brushing or light frying

Substitution Tips: If you’re watching carbs, you can swap breadcrumbs for crushed crackers or almond flour. For a dairy-free twist, try a plant-based ricotta and nutritional yeast instead of Parmesan. Just keep in mind that these swaps will shift the texture and flavor slightly, but the heart and soul of the dish remain.

Nutrition Facts

• Calories: Approximately 150 per 3-4 balls serving
• Protein: 8g
• Fat: 9g (mostly from cheese and olive oil)
• Carbohydrates: 10g
• Fiber: 1.5g
• Sugar: 1g (natural sugars from dairy and spinach)
• Sodium: 300mg (mostly from cheese and salt added)

This breakdown is a gentle reminder that even though these bites feel indulgent, they’re packed with protein and greens to keep you satisfied and fueled.

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Steps to Create Your Spinach and Ricotta Balls

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. If using fresh spinach, rinse it thoroughly and chop it finely. Sauté the spinach in a dry pan over medium heat just until wilted, about 2 minutes. Remove from heat and let it cool completely. This step mirrors how Mama Lu would soften greens to keep flavors mellow and tender.
3. In a large mixing bowl, combine the ricotta cheese, grated Parmesan, and cooled spinach. Stir in the minced garlic, salt, pepper, and nutmeg if using. Mix gently but thoroughly.
4. Beat the egg lightly and add it to the mixture. Stir well to combine everything evenly.
5. Gradually fold in the breadcrumbs, a little at a time, until the mixture holds together enough to form balls without being too dry or too sticky. You might need a bit more or less depending on the moisture in your ricotta and spinach.
6. Using your hands or a small cookie scoop, form the mixture into 1 to 1.5-inch balls. Place them evenly spaced on the prepared baking sheet.
7. Brush the tops lightly with olive oil to encourage a golden crust, or for an extra touch, you can pan-fry them for 2-3 minutes per side in a skillet with a bit of olive oil before baking.
8. Bake in the preheated oven for 20-25 minutes, turning halfway through, until the balls are golden brown and firm to the touch.
9. Remove from the oven and let cool slightly before serving. This resting time helps the flavors settle in, much like letting a pot roast rest after Sunday dinner.

Tips for Making the Best Spinach and Ricotta Balls

One thing Mama Lu taught me was patience. Food takes time, and rushing never did anyone any favors. Here are a few tips I’ve picked up along the way: Learn more: spinach parmesan bake

• Drain your spinach well: Excess moisture can make the mixture too wet, causing the balls to fall apart. Squeeze it dry with a clean kitchen towel or paper towels.
• Don’t overwork the mixture: Stir gently to keep the ricotta light and fluffy. Overmixing can make the texture dense.
• Adjust breadcrumbs as needed: Depending on your ricotta’s moisture, you may need a bit more or less to get the right consistency.
• Try a quick chill: Refrigerate the mixture for 20 minutes before shaping to make rolling easier and help the balls hold their shape.
• Use fresh garlic: It makes all the difference in flavor. It’s a small detail, but like Mama Lu said, “Good food starts with good ingredients.”

Serving Suggestions and Pairings

These spinach and ricotta balls shine brightest when paired with good company and simple sides. I often serve them with a drizzle of marinara sauce or a light lemon aioli—a nod to those bright, fresh flavors Mama Lu loved to balance with richer dishes. On a chilly evening, they’re perfect alongside a bowl of tomato soup or a crisp green salad tossed with a tangy vinaigrette.

If you’re bringing these to a potluck or family gathering, they make excellent finger food. I remember one summer picnic when our whole extended family gathered on the back porch, and these little balls disappeared faster than sweet tea on a hot day.

For a heartier meal, pair them with roasted root vegetables or a fluffy couscous salad tossed with herbs and toasted pine nuts. Whatever you choose, keep it simple—let the humble ingredients speak for themselves.

Storage and Reheating Tips

Like most comfort foods, spinach and ricotta balls taste best fresh, but sometimes you need a little convenience. Here’s how to keep that homemade goodness around:

• Cool completely before storing: Place the balls in an airtight container lined with parchment paper to avoid sticking.
• Refrigerate: They’ll keep well for up to 3 days. When you’re ready to enjoy, warm them in a 350°F oven for 10 minutes to bring back that crispy edge.
• Freeze: For longer storage, freeze the balls on a baking sheet until solid, then transfer to a freezer bag or container. They keep for up to 2 months. Reheat from frozen in a 375°F oven for about 20 minutes.
• Avoid microwaving: It can make the balls soggy and rubbery, which takes away from that golden crust we worked so hard to create.

Frequently Asked Questions

What are the main ingredients for Spinach and Ricotta Balls?

The main ingredients for Spinach and Ricotta Balls include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Spinach and Ricotta Balls?

The total time to make Spinach and Ricotta Balls includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Spinach and Ricotta Balls ahead of time?

Yes, Spinach and Ricotta Balls can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Spinach and Ricotta Balls?

Spinach and Ricotta Balls pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Spinach and Ricotta Balls suitable for special diets?

Depending on the ingredients used, Spinach and Ricotta Balls may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

There’s a deep comfort in dishes like these spinach and ricotta balls—a feeling that goes beyond taste and into the realm of memory and connection. They remind me of those long afternoons on the farmhouse porch, where Mama Lu’s cooking was a quiet way of saying, “You’re home, and you’re loved.”

Whether you’re feeding a hungry family, looking for a crowd-pleasing appetizer, or just craving a little taste of the mountains, these balls bring together simple ingredients with gentle care. They’re a reminder that good food doesn’t have to be complicated to be unforgettable—it just needs a pinch of salt, a whole lot of soul, and the hands that make it with love.