Preheat the oven to 180 ° C. Thaw the spinach in a colander over boiling water. Drain well, squeeze out, chop.
Mix the ricotta, parmesan, sesame, eggs and spinach in a bowl to form a smooth batter. Gradually add the breadcrumbs.
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.