+ Spinach Ricotta Balls In Tomato Sauce +

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+ + + Servings: 4 + + +

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Ingredients

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+              500g ricotta cheese
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+              3 eggs
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+              80g fresh parmesan cheese, grated
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+              1.5 cups white breadcrumbs
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+              1/2 cup frozen spinach, thawed and drained
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+            salt

+            black pepper

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+              500ml passata
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Directions

+ 1. Preheat your oven to 170°C.
2. Microwave the frozen + spinach to defrost if you haven't done so already. Drain off + excess moisture if it’s too watery.
3. In a large bowl, + combine the ricotta cheese, eggs, grated parmesan, breadcrumbs, + spinach, salt, and pepper. Mix until just combined.
4. Shape + the mixture into small meatballs, about 3–4 cm in diameter. You + should get around 25 meatballs.
5. Pour the jar of basil + pasta sauce or passata into a baking dish, spreading it evenly + across the bottom.
6. Place the meatballs on top of the + passata in the baking dish, arranging them in a single layer.
7. + Bake in the preheated oven for 40–50 minutes, or until the + meatballs are golden and cooked through. The sauce should be + bubbly and slightly thickened.
8. Once baked, serve the + meatballs directly from the dish, spooning some of the sauce over + the top. Serve with crusty bread, pasta, rice, or any preferred + sides. +

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