Chopped spinach, sun-dried tomatoes and ricotta are the stars of this unique vegetarian dish. Serve up this deliciously saucy dish as a starter or main dish with a side salad.
Recipe yields 8 servings
Make the sauce: In a large skillet, heat oil over medium-high heat until hot. Add onion, garlic, salt and 2/8 teaspoon of the black pepper and sauté for 4 to 5 minutes, or until onion is softened.
Add tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Add parsley and simmer another 5 minutes, stirring occasionally. Keep warm.
Make the spinach meatballs: Bring a large pot of water to a boil. In a large bowl, mix ricotta, spinach, sundried tomatoes, Parmesan cheese and egg whites until combined. Stir in garlic powder, the remaining 1/8 teaspoon black pepper and 6 tablespoons flour. Form mixture into small, firm balls.
Place 1 cup flour in a shallow bowl. Dredge the formed balls in flour to coat, tapping off the excess. Drop formed balls into the boiling water (work in batches if necessary to avoid overcrowding the pot).
Boil for about 4 minutes, or until balls float to the top. With a slotted spoon, remove balls and toss with the tomato sauce. Serve warm.