When I did the meatball post a while back, I asked for some vegetarian meatball recommendations. This was the one that I thought sounded really good and I can’t wait to try it. It may take me a while before I can get to it, so I thought I’d go ahead and link to the original recipe. I’ll revisit it when I have the chance to test it out.
Spinach and Ricotta Vegetarian Meatballs
Yield: Serves 4. Prep Time:20 minutes Total Time:50 minutes
- 1 Cup ricotta cheese
- 1 Cup Parmesan cheese, grated
- 1 Cup fresh spinach, chopped
- 1 1/2-2 Cups Italian breadcrumbs (plus some for rolling)
- 4 Eggs
- 1 Tablespoon fresh oregano
- Salt and pepper
- Olive oil
For the complete recipe, click on this link and let me know how yours turn out.