Preparation:
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 minutes Remove with a slotted spoon. Serve with butter and parmesan cheese, or with a tomato sauce. Note: You can also bake these in a 375 oven for about 20 minutes. |
