Spinach and ri­cotta balls

A vege take on a fam­ily favourite – meat­balls.

The Tribune (NZ) - - COMMUNITY COOKBOOK -

SPINACH AND RI­COTTA BALLS WITH SPAGHETTI AND SALAD

Spinach and ri­cotta balls 100g baby spinach leaves, finely chopped 200g ri­cotta cheese 50g finely grated parme­san cheese (about 1⁄ a cup)

2 1 1⁄ cups fine bread­crumbs

2 2 eggs 1⁄ tea­spoon salt

2 1⁄ tea­spoon ground pep­per

4 Spaghetti: 450g dried spaghetti Sauce 1 brown onion, finely diced 1 clove gar­lic, finely chopped 1 tea­spoon dried mixed herbs 1 x 400g can chopped toma­toes 1 ta­ble­spoon tomato paste 3⁄ cup chicken stock

4 1 tea­spoon sugar 1 tea­spoon bal­samic vine­gar Salad: 1 baby cos let­tuce 2 toma­toes To serve: 1⁄ cup finely grated parme­san

4 cheese

Bring a large pot of salted wa­ter to the boil. Place spinach, ri­cotta, parme­san, 1 cup of the bread­crumbs (re­serv­ing 1⁄ cup), eggs, salt and

2 pep­per in a large bowl and mix well to com­bine. Roll into balls, us­ing about 2 ta­ble­spoons per ball. Place re­main­ing bread­crumbs on a large plate and roll balls in crumbs to coat. Cook spaghetti in pot of boil­ing wa­ter for 8–10 min­utes or un­til al dente (just ten­der). Drain and re­turn to pot with a driz­zle of olive oil to pre­vent stick­ing. While pasta is cook­ing, heat a driz­zle of olive oil in a large fry-pan

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