PREP: 10 minutes
TOTAL: 35 minutes
YIELD: 5-8 servings

INGREDIENTS

• 1.5 cups Chopped Spinach, washed/dried per instructions [frozen is fine]
• 1/3 cup White Onion, finely chopped
• 2 Garlic Cloves, finely minced
• 1/2 cup Whole Milk Ricotta [feel free to substitute with fat-free kind]
• 1/2 cup Shredded Italian Blend Cheese [whatever 4/5/6 cheese mix you prefer]
• 1/3 cup Whole Wheat Bread Crumbs
• 2 eggs
• 1 tablespoon Red Pepper Flakes, to taste
• 2 teaspoon Salt, to taste
• 1 tablespoon Crushed Black Pepper, to taste
• 1 tablespoon Thai Hot Green Pepper, finely chopped – totally optional of course!
  

INSTRUCTIONS

• Preheat oven to 350° F.
• Place all items in large round bowl, and mix/mesh ingredients thoroughly. I use my hands, but large spoon/fork works too.
• Place foil on baking sheet (for easy clean-up), and spray with cooking spray or drizzle olive oil so your mixture doesn’t stick.
• Shape your mixture into mini golf-size balls, and place on baking sheet at least 2 cm apart.
• Bake at 350° F for 20 minutes, or until slightly browned. Do not flip or rotate at any point.
• Sprinkle Shredded Italian Blend Cheese on top as garnish.
• Buon appetito! 🙂

I recommend serving with spaghetti, or as a snack/appetizer with marinara sauce on the side.