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Ricotta Cheese Balls
Ricotta Cheese Balls with Marinara Sauce make a quick dinner with a salad. They are easy to prepare, freeze well, and make great appetizers
Servings (slide to adjust):
Calories per serving: 201kcal
Equipment
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Ingredients
- 12 ounces ricotta
- ½ cup frozen spinach, defrosted and drained
- 1 teaspoon Tuscan Sunset
- ¼ cup parmesan cheese
~~ Breading ~~
- 1 cup *flour
- 1 egg
- 1 cup Panko breadcrumbs
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Mise En Place
- In a stand mixer, mix the cheeses together with the spinach and seasoning.
- Use a melon scooper or small ice cream scoop to make balls out of the mixture.
- Put the balls on a flexible cutting board and put them in the freezer for a half-hour.
- In the meantime, put flour in one bowl, white and yolk mixed together in another bowl, and the Panko breadcrumbs in the third bowl.
- Roll the slightly frozen balls first in the flour, shake most of it off, then roll in the egg, and finally roll in the panko breadcrumbs.
- Put them on the same flexible board and when you have finished them all, put them in the freezer on the board.
- Freeze them for at least one hour, or until they have frozen hard.
- Cut off a large enough amount of bag and put the frozen balls in the vacuum bag.
- Seal them on Vacuum and Seal.
- Write down what they are and put them in the freezer.
- To heat them, put them on a rack in the air fryer at 400 for about 10 minutes or until they have started to brown.
- Serve with Marinara sauce.
Nutrition
Calories: 201kcalCarbohydrates: 25gProtein: 11gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 295mgPotassium: 147mgFiber: 1gSugar: 1g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.