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–+ servings

Ricotta and Spinach Marinara Meatballs

Course: Main Course
Cuisine: Italian, North American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 452kcal
Author: Lord Byron's Kitchen
Your favourite meatballs baked in a ricotta and spinach marinara with herbs and parmesan - spoon over pasta for a delicious Sunday family supper!
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Ingredients

  • 2 cups ricotta cheese
  • 1 cup parmesan cheese
  • 300 grams frozen spinach, squeezed very dry
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 28 ounces canned tomato sauce
  • 24 meatballs
  • 2 tablespoons olive oil
  • chopped fresh parsley for garnish, optional

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, stir together the ricotta, parmesan, spinach, onion powder, garlic powder, salt, black pepper, oregan, and basil until well combined.
  • Pour the marinara sauce into a baking dish.
  • Scoop the ricotta mixture into the baking dish in heaping tablespoons.
  • Nestle the meatballs into the sauce and around the mounds of ricotta.
  • Drizzle the olive oil evenly over the top.
  • Bake for 45 minutes. Remove from oven. Top with parsley and allow to cool for 5 minutes before serving.

Nutrition

Calories: 452kcal | Carbohydrates: 13g | Protein: 29g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 97mg | Sodium: 879mg | Potassium: 879mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6945IU | Vitamin C: 12mg | Calcium: 449mg | Iron: 3mg