Friday, 25 October 2013

Feta, spinach, ricotta balls with spaghetti

Last week we had guests over for dinner and I made a special dish for the occasion. This is great if you have vegetarians or if you just love spinach and feta like me. For this recipe you can bake or fry the balls. Here is how I did it:
Quantity: makes 40 balls
  • 4 eggs beaten
  • 350 grams of breadcrumbs
  • 250 grams frozen spinach
  • 150 grams ricotta
  •  200 grams feta
  • Ground nutmeg 1 teaspoon
  • 250 grams cooked spaghetti (I used angel hair)
  • Olive oil to fry or line foil in oven trays
  • 1 jar tomato pasta sauce  
1. In a large bowl combine breadcrumbs, spinach, feta, ricotta, eggs and nutmeg. Season to taste.
2. Once you have all the ingredients together in the bowl. Quickly put some water into a saucepan and add you spaghetti. Continue on with the mixture and let it simmer on a medium heat for about 10 minutes or until cooked.
3. Mix together the mixture until it is sticky. If it is too runny add more breadcrumbs. However if it is too dry, add another egg or a small amount of water.
4. Use your hands to roll the mixture into small balls. I got 40 out of this mixture that were 4cm long. However you may wish to make slightly larger balls that I did. For this recipe you can bake or fry the balls.
5. Put your frying pan on a medium heat and cover with a thin layer of cooking oil.
6. Place as many balls that will fit comfortably into the frying pan. In my frying pan I had to cook 3 loads with this recipe.
7. Regularly rotate the balls and allow them to cook evenly through to the middle. This may take up to 10 minutes.
8. Turn the heat off and allow the balls to cool.
5. Turn the oven onto 160 degrees C ready for the trays.
6. Line your baking try with foil or baking paper. Spray or wipe on a thin layer of cooking oil onto the foil or baking paper. Once you have done this, you can put the balls onto the tray in rows. I got 20 on each tray. If you only have one tray, you will need to cook 2 or 3 loads.
7. They will need about 10 minutes to cook. However I recommend you check them at 5 minutes, as every oven cooks differently.
8. Once you are happy that they are cooked, removed from the oven and allow them to cool.

9. By now your spaghetti should be cooked and ready to drain. Allow the spaghetti to cool.
10. Serve the feta and spinach balls on a bed of spaghetti. Drizzle with the tomato pasta sauce to your desired amount.
11. If you have any leftovers that aren’t too irresistible to eat tomorrow, you can freeze them for a rainy day like I did.

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Lady Creativity

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