No (horse)meat: Spinach and Ricotta Balls with Homemade Oven Fries


Food writer. Broadcaster. Blogger. Author. Marketing at Eight Degrees Brewing. Secretary of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island).

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2 Responses

  1. Liana says:

    This sounds lovely, and no frying, which always put me off making meatballs…
    Does the sauce need to cover the balls before covering and putting in the oven?

    • Caroline says:

      Nope, just pop them on top of the sauce, sprinkle with grated cheese and bake. That way they have a lovely crisp topping, which is a good contrast to the rest of the dish. We love this dish and it’s a real treat on a weekend night!

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