These Ricotta Spinach Meatballs are soft, cheesy, and bursting with fresh spinach and Italian herbs. Served over a creamy ricotta base and surrounded by a bright marinara sauce, they make a comforting vegetarian dinner that looks as impressive as it tastes. Perfect for weeknights, dinner parties, or whenever you’re craving a cozy Italian-inspired meal.

---

Ingredients

For the Meatballs

• 1 cup whole milk ricotta cheese
• 2 cups fresh spinach, finely chopped
• ½ cup grated Parmesan cheese
• 1 cup breadcrumbs
• 1 large egg
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

For the Creamy Base

• 1 cup ricotta cheese
• ¼ cup grated Parmesan
• 2 tablespoons heavy cream
• 1 tablespoon olive oil

For the Marinara Sauce

• 1½ cups marinara sauce
• Fresh basil leaves
• Extra Parmesan for serving

---

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine ricotta, spinach, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper.
3. Shape the mixture into 12 meatballs and place them on the prepared baking sheet.
4. Brush lightly with olive oil and bake for 20–25 minutes, until lightly golden.
5. Meanwhile, mix the ricotta, Parmesan, heavy cream, and olive oil to create the creamy base.
6. Warm the marinara sauce in a saucepan.
7. Spread the creamy ricotta mixture onto a serving plate and spoon the marinara sauce around the edges.
8. Arrange the meatballs on top, garnish with fresh basil and grated Parmesan, and drizzle with a little olive oil before serving.

---

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Servings

4 servings