Spinach and Ricotta Vegetarian Meatballs

Serves 4
Prep Time:
Total Time:
Meatless Meatballs: Savory and rich meatballs made with a spinach and ricotta mixture. You'll never miss the meat in these!
Print Recipe

Rate This Recipe

Just a moment please...

Did you make this?

Instagram logo

Snap a photo and tag @macheesmo so I can see your work.

These vegetarian meatless meatballs are made with a light but flavorful spinach and ricotta mixture. You won’t miss the meat!


1 Cup ricotta cheese
1 Cup Parmesan cheese, grated
1 Cup fresh spinach, chopped
1 1/2-2 Cups Italian breadcrumbs (plus some for rolling)
4 Eggs
1 Tablespoon fresh oregano
Salt and pepper
Olive oil
1 28 ounce can diced tomatoes
1 small onion, diced
4 cloves garlic, minced
1 Tablespoon fresh oregano
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
Pinch of salt and pepper
Pinch of red pepper flakes (opt.)
1 pound pasta (I like whole wheat spaghetti.)


1) Mix cheeses together with chopped spinach, oregano, and salt and pepper.  Add breadcrumbs and eggs.  Try not to add too many breadcrumbs.

2) Mix together lightly.  Then form Tablespoon-sized balls with the mixture.  Roll them lightly into a ball, coat them with some breadcrumbs, and set on a baking sheet.

3) To pan-fry veggieballs:  Add a few Tablespoons of oil into a large skillet.  Over medium-high heat, cook the balls turning occasionally until they are browned on all sides.

4) To bake veggiesballs: Add balls to a baking sheet lined with foil.  Drizzle all balls with a bit of oil and bake at 375 degrees for 30-40 minutes turning every 10-15 minutes until they are lightly browned all around.

5) For sauce, add a drizzle of oil to a large pot over medium-high heat.  Add onion and cook for a few minutes.  Then add garlic and tomatoes.  Stir in spices and balsamic vinegar and simmer for 20 minutes, stirring occasionally.  Add more water as it gets thick.

6) Before serving, add balls to the sauce and serve over pasta with extra Parm and chopped parsley.