Recipe description
October 17, 2026
Spinach ricotta meatballs light
Light, tender meatballs with spinach and ricotta for balanced everyday nourishment
High Protein
Leafy Greens
Easy Recipe
64%
General Gut Health Match
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We found the following allergens in the recipe ingredients: tree_nut, milk, soy, shellfish, egg
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Takes about 2 minutes.
Why this recipe fits you
- Provides protein and fat with very little refined carbohydrate.
- Includes spinach, garlic, olive oil, and nutmeg for plant variety and polyphenols.
- Simple one-pan preparation makes it practical for an everyday meal.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Beef, mince
250
gram
Cheese, ricotta
150
gram
Spinach
100
gram
Egg
1
piece
Garlic
1
clove
Cheese, parmesan
3
tablespoon
Nutmeg
0.25
teaspoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Oil, olive
1
tablespoon
Instructions
1
Wilt the spinach in a dry pan over medium heat, then drain well, squeeze out excess moisture, and chop finely.
2
In a bowl, combine the beef mince, ricotta, chopped spinach, egg, grated garlic, parmesan, nutmeg, salt, and black pepper.
3
Mix gently with your hands until just combined, then shape into about 10 small meatballs.
4
Heat the olive oil in a large non-stick pan over medium heat.
5
Cook the meatballs for 8-10 minutes, turning occasionally, until golden on all sides and cooked through.
6
Serve warm with a simple salad, whole grains, or steamed vegetables.
More Recipes For Your Gut
Nutrition
470 kcal
Calories
42 g
Protein
9 g
Carbohydrates
2 g
Fiber
2 g
Sugar
31 g
Fat
13 g
Saturated fat
1.4 g
Salt
FAQ
How many servings does this recipe make?
It makes about 2 servings, with approximately 10 small meatballs in total.
How do I stop the meatballs from becoming watery?
Drain the wilted spinach well, squeeze out as much moisture as possible, and chop it finely before mixing.
How can I tell when the meatballs are cooked?
They should be golden outside and cooked through, with no pink mince in the centre. If using a thermometer, check that the centre reaches at least 70°C.
Can I bake these spinach ricotta meatballs instead of frying them?
Yes. Bake them on a lined tray at about 200°C for 15–20 minutes, turning once, until browned and cooked through.
Can I use another type of meat?
Yes, minced turkey, chicken, or pork can be used. Cooking time may vary, so always check that the meatballs are fully cooked.
What can I use instead of ricotta?
Well-drained cottage cheese can work as a substitute, although the texture may be slightly less smooth.
Are these meatballs gluten-free?
The listed ingredients contain no gluten. Check the labels of packaged ingredients if cross-contact is a concern.
How should I store leftover meatballs?
Cool them promptly, refrigerate them in a covered container, and use within 2–3 days. Reheat until piping hot throughout.
Can I freeze spinach ricotta meatballs?
Yes. Freeze cooked meatballs in an airtight container for up to 2–3 months, thaw safely in the refrigerator, and reheat thoroughly.
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