Ricotta Meatballs

Summary

Ingredients

• 200 g spinach, frozen
• 250 g ricotta
• 8 tablespoon, heaped parmesan, grated
• 2 egg (s)
• 1 tablespoon sesame seeds
• salt and pepper
• nutmeg
• 150 g breadcrumbs

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Instructions

1. Preheat the oven to 180 ° C. Thaw the spinach in a colander over boiling water. Drain well, squeeze out, chop.
2. Mix the ricotta, parmesan, sesame, eggs and spinach in a bowl to form a smooth batter. Gradually add the breadcrumbs.
3. Shape meatballs and press flat. If the meatballs are too moist, briefly roll them in breadcrumbs. Place on a baking sheet lined with baking paper and bake in the oven for approx. 15-20 minutes on each side, depending on the size.
4. The amount was 18 for me.