Craving Italian comfort food but want to skip the red meat? These vegetarian meatballs—often called "gnudi" or ricotta dumplings—are the perfect solution. Packed with nutrient-dense spinach and creamy part-skim ricotta, they offer a tender, satisfying texture that rivals traditional beef or pork.
Simmered in a rich tomato sauce, this dish makes a fantastic heart-healthy Italian dinner that feels indulgent but is actually quite light. Whether you serve them over pasta or enjoy them on their own with a side salad, these meatless balls are a delicious way to eat more veggies without sacrificing flavor.
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By swapping out fatty ground meats for a base of part-skim ricotta cheese and egg whites, this recipe drastically reduces saturated fat and cholesterol while maintaining a high protein content. The addition of spinach provides a massive boost of vitamins and fiber, making this a nutrient-dense meal that supports heart health better than a traditional heavy meatball dinner.
Yes, very similar! Gnudi are essentially ravioli filling (ricotta and spinach) without the pasta shell, formed into dumplings. This recipe follows that same concept but is styled as a vegetarian meatball.
This usually happens if the mixture is too wet or the water is boiling too violently. Make sure you squeeze the spinach very dry. Also, keep the water at a gentle boil rather than a rolling boil so the turbulence doesn't break them.
Absolutely. If you have ripe summer tomatoes, chop them and simmer them down with the onions and garlic until they create a sauce. You may need to add a splash of vegetable broth if it gets too thick.
Looking for more meatless Italian dinner ideas? These vegetarian pasta classics deliver all the cheesy, comforting flavor you crave while packing in extra vegetables for a heart-healthy boost.
If you want to stick with meatballs but keep them lean, these poultry-based recipes are excellent alternatives to red meat. They use ground turkey or chicken to provide high-quality protein with significantly less saturated fat.
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.
H3: What to Serve With These Heart Healthy Spinach and Ricotta Balls
If you prefer fresh spinach, steam about 1.5 pounds of fresh leaves, chop them finely, and squeeze out absolutely all the liquid before mixing. You can also substitute frozen kale if you prefer a heartier green.
To make this gluten-free, use a 1:1 gluten-free all-purpose baking flour for the binder and the dredging. Chickpea flour can also work well for a slightly nuttier flavor.
If you don't have a carton of egg whites, use 3 whole eggs, though this will slightly increase the cholesterol content.
If you want a "meatier" texture, you can fold in 1/2 pound of lean ground turkey breast, though you may need to increase the cooking time slightly to ensure the poultry is cooked through.