Ingredients with Measurements:
- 1 cup ricotta cheese
- 1 cup cooked spinach, chopped
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Non-stick skillet
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the ricotta cheese, cooked spinach, breadcrumbs, Parmesan cheese, egg, parsley, salt, black pepper, garlic powder, and onion powder. Mix well.
3. Shape the mixture into small balls, about 1-2 inches in diameter.
4. Roll the balls in the all-purpose flour, shaking off any excess.
5. Heat the olive oil in a non-stick skillet over medium-high heat.
6. Add the polpette to the skillet and cook until golden brown on all sides, about 2-3 minutes per side.
7. Transfer the polpette to a baking sheet and bake in the preheated oven for 10-12 minutes, until fully cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 375°F
Skillet temperature: Medium-high heat
Serving size:
This recipe makes about 20 polpette.
Nutritional information:
Calories per serving: 98
Total fat: 7g
Saturated fat: 2g
Cholesterol: 24mg
Sodium: 166mg
Total carbohydrates: 5g
Dietary fiber: 0g
Total sugars: 0g
Protein: 4g
Substitutions for ingredients:
- Ricotta cheese: Cottage cheese or cream cheese
- Spinach: Kale or Swiss chard
- Breadcrumbs: Panko or crushed crackers
- Parmesan cheese: Romano or Asiago cheese
- All-purpose flour: Cornstarch or potato starch
- Olive oil: Vegetable oil or canola oil
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Use ground turkey or chicken instead of ricotta cheese for a leaner option.
- Add a pinch of red pepper flakes for some heat.
- Substitute the spinach with arugula or watercress for a peppery flavor.
Tips and Tricks:
- Make sure to squeeze out any excess liquid from the cooked spinach before adding it to the mixture.
- If the mixture is too wet, add more breadcrumbs to help bind it together.
- To make the polpette ahead of time, shape them into balls and refrigerate until ready to cook.
- Serve with marinara sauce or pesto for dipping.
Storage Instructions:
Store any leftover polpette in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the polpette in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation Ideas:
Arrange the polpette on a platter and garnish with fresh parsley or basil leaves.
Garnishes:
Fresh parsley or basil leaves
Pairings:
Serve with a side of pasta or a green salad.
Suggested Side Dishes:
- Garlic bread
- Roasted vegetables
- Grilled asparagus
Troubleshooting Advice:
- If the polpette are falling apart in the skillet, add more breadcrumbs to the mixture to help bind it together.
- If the polpette are too dry, add a little bit of milk or water to the mixture.
Food Safety Advice:
- Make sure to cook the polpette to an internal temperature of 165°F to ensure they are fully cooked through.
- Store any leftover polpette in the refrigerator and consume within 3 days.
Food History:
Polpette, or Italian meatballs, have been a staple in Italian cuisine for centuries. This recipe puts a twist on the classic meatball by using ricotta cheese and spinach instead of ground meat.
Flavor Profiles:
Creamy, savory, and slightly tangy.
Serving Suggestions:
Serve the polpette as an appetizer or as a main dish with a side of pasta or salad.
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Region: Italian