Spinach Ricotta Meatballs
Makes 24 Balls
Ingredients
400 gm Ricotta Cheese (Drained Overnight in Refrigerator)
60 gm Egg
60 gm Egg Yolks
20 gm Parmesan Cheese, Grated
35 gm Flour
1 gm Nutmeg, Grated
1 gm Table Salt
1 gm Milled Black Pepper
150 gm Spinach Leaves (Blanched, Squeezed Dry and Chopped in a Food Processor)
500 gm Barker’s Professional Tomato Meal Base
200 ml Vegetable Stock
Method
1. In a mixing bowl, combine the ricotta, egg, yolks, parmesan, flour, nutmeg and seasoning.
2. Add the spinach and loosely fold through until incorporated, then roll into walnut sized-balls. Refrigerate until well chilled (40 minutes).
3. Bring a large saucepan of salted water to the boil, then reduce to a simmer.
4. Place extra flour in a mixing bowl and quickly dust the gnudi, shaking off the excess. Add to the water in batches and cook until they float to the surface. Remove with a spider and drain on a tea towel or chux cloth.
5. Preheat the oven to 185°C. 6. In a thick-based high-sided baking pan, bring the Barker’s Professional Tomato Meal Base and stock to a simmer, add the ‘meatballs’ and warm through in the sauce for 15 minutes.
