What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes, depending on your experience and kitchen equipment.

Can I substitute any ingredients?

Yes, ingredient substitutions are possible depending on dietary restrictions or availability, such as using almond milk instead of regular milk.

This recipe can be adapted to various diets including vegan, vegetarian, or gluten-free with some ingredient modifications.

Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days for best freshness.

Yes, many of the steps can be done ahead of time to make meal prep easier and save time during busy days.

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Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Blanch the spinach in boiling water for 1–2 minutes, then drain and squeeze out excess water. Chop finely.
In a skillet, heat olive oil and gently sauté the whole garlic clove until fragrant, then remove garlic.
In a large bowl, combine chopped spinach, ricotta, Grana Padano, 50 g of breadcrumbs, egg, salt, and black pepper. Mix until well incorporated.
Shape the mixture into small meatballs and roll them lightly in the remaining breadcrumbs.
Place meatballs on the prepared baking sheet and bake for 20–25 minutes, or until golden and firm.
Serve warm as an appetizer, with pasta, or in a tomato sauce for a main dish.

Squeeze the spinach well to avoid excess water in the mixture. Chill the mixture if it feels sticky before shaping.