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


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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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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