Ricotta, spinach and saffron meatballs with a parmesan cream
Procedure
Ingredients · Servings 2
- 5 cubes of frozen spinach (about 200 g)
- 250 g Ricotta
- 1 sachet of saffron
- Egg
- 40 g breadcrumbs
- Breadcrumbs for breading
- Sale
- Baby
- 200 ml cooking cream
- 100 g Parmesan cheese
- Nutmeg
Method · 1 h
- Cook the spinach and let it cool. Once cool, squeeze out the excess water. Dissolve the saffron in a little water.
- Cook the spinach and let it cool. Once cool, squeeze out the excess water. Dissolve the saffron in a little water.
- Cook the spinach and let it cool. Once cool, squeeze out the excess water. Dissolve the saffron in a little water.
- Cook the spinach and let it cool. Once cool, squeeze out the excess water. Dissolve the saffron in a little water.
- Cook the spinach and let it cool. Once cool, squeeze out the excess water. Dissolve the saffron in a little water.
- Cook the spinach and let it cool. Once cool, squeeze out the excess water. Dissolve the saffron in a little water.
Cook the spinach and let it cool. Once cooled, squeeze it to remove excess water.
Dissolve the saffron in a little warm water and mix it with the ricotta.
Now combine the ricotta and saffron with the spinach, add the egg and breadcrumbs, and season with salt and pepper.
We make the meatballs (you will get about 20) and we pass them in the breadcrumbs (I added a handful of chopped almonds to the breading)
In the air fryer for 15 minutes at 200 degrees.
For the cream, as soon as the cream reaches a light boil, add the Parmesan, a pinch of salt, pepper, and nutmeg.
