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Easy and delicious Baked Spinach Balls made with garlic, ricotta and chilli flakes and served with the easiest (and addictively delicious) Parmigiano cream. These make the perfect side dish to roast chicken or can be enjoyed on their own.
These spinach balls are absolutely delicious and really easy to make. You can opt to serve them with or without the Parmigiano cream depending on what you’re serving them with.
They make a delicious side dish to roast meats such as our lemon roast chicken or can be served as veggie ‘meatballs’ or even as an antipasto with meats, cheese and other vegetables.
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below.
Ingredients
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Pin ItIngredient notes and substitutions
- Spinach – we use fresh baby spinach but you can use any fresh spinach.
- Chilli flakes – aka red pepper flakes. You can add more to taste or leave them out. Note, that these spinach balls are not spicy at all.
- Parmigiano Reggiano – you could also use Pecorino Romano.
- Breadcrumbs – we use fine, unseasoned breadcrumbs.
- Garlic and shallot – fresh garlic is a must (don’t use powder) but you can use an onion instead of a shallot just make sure it’s finely chopped and cooked until soft and translucent.
Step by step photos and instructions
Add the spinach to a large frying pan on a medium heat and let it wilt down. As soon as it has wilted, turn off the heat and remove the spinach to a colander. When it’s cool enough to do so, squeeze out as much liquid as possible (photo 1-4).
Finely chop the shallot and garlic and add it to a frying pan with about ½ a tablespoon of olive oil. Saute until soft and translucent then turn off the heat and set aside (photos 5 and 6).
Finely chop the drained spinach and place in a large mixing bowl with the sauteed garlic and shallot, ricotta, Parmigiano Reggiano, chill flakes, nutmeg, egg and breadcrumbs. Add a pinch of salt and pepper and mix everything together (photos 7-9).
Pre-heat the oven to 200C (400F). Line a baking tray with parchment paper.
Lightly oil your hands with olive oil and shape the spinach mixture into balls using about 1 tablespoon of mixture for each. Lay them evenly on the baking tray and bake them for 25 minutes until slightly golden (photos 10-12).
Make the Parmigiano Cream (optional)
Add the garlic and oil to a small frying pan and saute for 1 minute until fragrant. Add the cream with a pinch of nutmeg and good grinding of black pepper. Bring to a boil then turn off the heat and add the cheese. Stir until melted. Taste and add salt if needed. Serve drizzled over the spinach balls (photos 13-16).
Recipe tips and FAQs
- To cool spinach quickly – you can plunge the spinach into cold or ice cold water to cool it down really fast. Squeeze as much water out of the spinach as possible as you don’t want excess moisture in the mix.
- Rolling spinach balls – use lightly oiled hands to roll the balls. This not only stops the mixture for sticking to your hands but greases them for baking too. You can use water instead but will need to brush the spinach balls with olive oil before baking.
- Mixture consistency – if you feel the mixture is too wet to roll (this can happen if there’s excess moisture in the spinach) add more breadcrumbs.
Yes, prepare the spinach balls up to 1 day in advance and keep them stored in the fridge until you are ready to bake them.
Baked spinach balls will keep well in the fridge for up to 3 days. They can be eaten cold, at room temperature or can be reheated.
Yes, make sure they are completely cooled then freeze in suitable containers or bags. Defrost completely before reheating.
Serving suggestions
We love to serve our spinach balls with our lemon roast chicken and Italian roast potatoes, so delicious! They go well with most roast meats or even fish (without the cream sauce).
You could also serve these as you would meatballs in either a tomato sauce or with the Parmigiano cream sauce.
Why not serve them as an aperitivo or antipasto with an Aperol Spritz or favourite Italian cocktail, cheeses, cured meats and marinated olives.
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Baked Spinach Balls with Parmigiano Cream
Ingredients
- 1.4 lbs fresh spinach, (640g)
- 1 shallot
- 1 clove garlic
- ¼ teaspoon chilli flakes (red pepper flakes)
- 1 pinch freshly grated nutmeg
- ⅔ cup ricotta, (150g)
- ½ cup Parmigiano Reggiano, freshly grated (30g)
- 1 large egg
- 4 tablespoons breadcrumbs, (40g)
- Salt, to season
- Olive oil
Optional Parmigiano cream
- ½ cup heavy cream, (120ml)
- 1 clove garlic
- 1 tablespoon Parmigiano Reggiano
- 1 pinch freshly grated nutmeg
- Salt and pepper, as needed
Instructions
- Add the spinach to a large frying pan on a medium heat and let it wilt down. As soon as it has wilted, turn off the heat and remove the spinach to a colander. When it’s cool enough to do so, squeeze out as much liquid as possible.
- Finely chop the shallot and garlic and add it to a frying pan with about ½ a tablespoon of olive oil. Saute until soft and translucent then turn off the heat and set aside.
- Finely chop the drained spinach and place in a large mixing bowl with the sauteed garlic and shallot, ricotta, Parmigiano Reggiano, chill flakes, nutmeg, egg and breadcrumbs. Add a pinch of salt and pepper and mix everything together.
- Pre-heat the oven to 200C (400F). Line a baking tray with parchment paper.
- Lightly oil your hands with olive oil and shape the spinach mixture into balls using about 1 tablespoon of mixture for each. Lay them evenly on the baking tray and bake them for 25 minutes until slightly golden.
Make the Parmigiano Cream (optional)
- Add the garlic and oil to a small frying pan and saute for 1 minute until fragrant. Add the cream with a pinch of nutmeg and good grinding of black pepper. Bring to a boil then turn off the heat and add the cheese. Stir until melted. Taste and add salt if needed.
- Serve the spinach balls on a serving plate drizzled with the Parmigiano cream and some more shavings of cheese.
Video
Notes
- To cool spinach quickly – you can plunge the spinach into cold or ice cold water to cool it down really fast. Squeeze as much water out of the spinach as possible as you don’t want excess moisture in the mix.
- Rolling spinach balls – use lightly oiled hands to roll the balls. This not only stops the mixture for sticking to your hands but greases them for baking too. You can use water instead but will need to brush the spinach balls with olive oil before baking.
- Mixture consistency – if you feel the mixture is too wet to roll (this can happen if there’s excess moisture in the spinach) add more breadcrumbs.
- Storage and freezing – baked spinach balls will keep well in the fridge for up to 3 days or can be frozen.
- Nutritional information is for the spinach balls only.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
