| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese/eggs, Main dish, Pasta |
8 |
Servings |
INGREDIENTS
| 2 |
|
Pks. froz. chopped spinach |
| 2 |
|
Eggs |
| 2 |
c |
Ricotta cheese |
| 1 |
c |
Bread crumbs |
| 1 |
c |
Grated parmesan cheese |
| 1 |
|
Clove minced garlic |
| 1/2 |
ts |
Salt |
| 1 |
pn |
Pepper |
| 1/4 |
ts |
Ground nutmeg |
| 1 |
ts |
Dry basil |
| 1 |
|
Flour |
INSTRUCTIONS
Cook spinach according to directions, then drain. When cool enough to
handle, press out as much water as possible with your hands. In a large
bowl, beat eggs. Add ricotta and mix well. Stir in bread crumbs,
parmesan, garlic, salt, pepper, nutmeg, basil, and spinach. Mix well. Shape
into 1 1/2 inch balls. Rollin four to coat lightly. Poach half the balls at
a time in a large kettle of boiling water.Cook at a gentle boil for 10 min.
Remove with a slotted spoon. Serve with butter & parmesan cheese, or with
a tomato sauce. Note: You can also bake these in a 375 oven for about 20
minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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