Spinach Ricotta Meatballs (Vegetarian)
These simple vegetarian spinach ricotta “meatballs” are very affordable. Just a few simple, low-cost ingredients make a large batch enough to feed a family.
These simple vegetarian spinach ricotta meatballs are hearty, flavorful, and surprisingly affordable. With just a few low-cost ingredients, you can make a big batch that feels special enough for guests—but easy enough for a weeknight dinner.
Topped with marinara sauce and plenty of Parmesan, they taste like all the best parts of lasagna… just in meatball form.
Vegetarian spinach ricotta meatballs are a cozy, budget-friendly dinner recipe that comes together fast and pairs perfectly with pasta, bread, or a simple salad.
Why You’ll Love These Spinach Ricotta Meatballs
Meatballs – whether they contain meat or not – are ideal for weeknight meals because they come together quickly and easily.
These vegetarian meatballs are flavorful and unique and give off the vibe of being much more difficult and time consuming to make than they are. (You know, if you’re trying to impress.)
These spinach ricotta meatballs are:
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Vegetarian and filling
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Packed with classic Italian flavors
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Great for meal prep
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Budget-friendly
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Perfect with pasta, sauce, or even in a sandwich
The flavors of lasagna are present: Tomato, garlic, ricotta cheese, Parmesan cheese, and tomato sauce.
But these are pasta-less, making them lower carb.
Lasagna Flavor… Without the Layers
If you love lasagna, you’ll love these.
They’re full of the same cozy flavors:
- Ricotta cheese
- Parmesan
- Garlic and onion
- Italian seasoning
- Tomato sauce
But there’s no layering, no boiling noodles, and no big casserole dish required.
Just mix, roll, bake, and serve.
Getting The Spinach Dry Enough
The most important step in this recipe is getting the spinach dry enough. Here’s how to do it:
- Thaw spinach completely (at room temperature or in the microwave)
- Using your hands, squeeze out as much of the water over the sink as possible
- You can also place thawed spinach in a colander and press out as much of the water as possible
At this point, the spinach should feel nearly dry.
If the spinach is still too moist, you may need to add a bit more panko breadcrumbs (or almond flour, for gluten-free diets) before forming into balls.
Keeping Spinach Ricotta Meatballs Low Cost
This seems-fancier-than-it-is meal comes together with these low-cost ingredients:
- Frozen spinach (cheap and convenient)
- Ricotta cheese (A 15-ounce container costs about $4.00 and goes a long way)
- Parmesan cheese (buy a large container and store extra in the freezer)
- Eggs
- Panko breadcrumbs (or almond flour for gluten-free diets)
- Pasta sauce (buy a jar of ready-made sauce or make it homemade)
- Onion, garlic, and spices
Serving Suggestions
These spinach ricotta meatballs are super versatile. Serve them with:
- Spaghetti or your favorite pasta
- Garlic bread or focaccia
- Zucchini noodles for a lower-carb option
- A simple Caesar salad
- As a meatball sub with melted mozzarella
- They also make a great vegetarian option for potlucks or holiday meals.
More favorite meatball recipes:
- Swedish Meatballs
- My Norwegian Grandmother’s Meatball Recipe
- Paleo Confetti Chicken Meatballs
- Chicken Banh Mi Meatballs
- Ham balls (with ground ham and ground pork)
Spinach Ricotta Meatballs (Vegetarian)
Store any leftovers covered, in the fridge for 2 to 3 days.
Ingredients
- 10-ounce package frozen spinach, thawed and squeezed VERY dry
- 15-ounce container ricotta cheese
- 1 cup fresh Parmesan cheese, shredded (plus more for topping)
- 2 eggs, beaten
- 1 cup panko breadcrumbs (or 1/2 cup almond flour)
- 2 teaspoons Italian seasoning
- 1 small yellow onion, chopped very finely
- 3 garlic cloves, minced
- 25-ounce jar tomato pasta sauce
Instructions
- Start out by squeezing as much water out of the thawed spinach as possible. The spinach should be nearly dry before you add the rest of the ingredients.
- Mix all ingredients except the tomato sauce in a large mixing bowl. The mixture should be dry enough to shape into individual balls - about the size of a golf ball. If the mixture is too wet, you can add additional breadcrumbs (or almond meal for gluten-free diets).
- Pour pasta sauce in a parchment-lined cake pan or baking dish. Add meatballs. Top with additional Parmesan cheese.
- Bake in a 375F oven for 30 to 40 minutes, until meatballs are hot and cooked through.
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