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1- Begin by removing as much liquid from the ricotta cheese as you can.
Place the ricotta in a cheese cloth and then squeeze the liquid out. Place the
ricotta into a dry mixing bowl.
2 - In a skillet, pour in about an ounce of olive oil and add one chopped garlic
clove to cook over a medium flame. Add in the spinach and mix with a wooden spoon until about half of the
spinach has wilted. Sprinkle in some sea salt and black pepper and continue to saute until all of
the spinach has wilted.
3 - Scoop the spinach into a hand strainer placed over a bowl and squeeze the excess water out with a wooden spoon. Place the spinach on a dish and let cool down in the refrigerator for about fifteen minutes.
4 - Once the spinach has cooled down, place it into a cheese cloth and squeeze more of the water out. Remove from the cheese cloth, chop it up and add into the mixing bowl with the ricotta.
5 - In the mixing bowl with the spinach and ricotta, add in the egg, hot pepper flakes, one chopped garlic, dash of sea salt, dash of black pepper and the pecorino cheese. Mix together using a spoon or silicone spatula. Once mixed, using clean hands, start adding in the breadcrumbs slowly and mixing by hand. Continue to mix and add in a bit more breadcrumbs until the mix is more firm. Depending on the amount of liquid in your mix, you may need more or less breadcrumbs to hold the spinach and ricotta meatballs together. I used 3/4 cup of breadcrumbs.
6 - Once completely mixed, begin rolling the spinach and ricotta meatballs into the size of your preference. Add the spinach and ricotta meatballs into the tomato sauce pan and cover with sauce. Cook for about forty minutes over a low flame, moving the spinach and ricotta meatballs around occasionally.
Serve over pasta or with a side of toasted bread.