Spinach Polpette in Tomato Sauce

  • Preparation 30 MIN
    Cooking 20 MIN
  • Makes 4-5 serving


Tomato Sauce



Tomato Sauce

  1. In a saucepan, soften the onion and garlic in the olive oil. Add the tomatoes and bring to a boil. Simmer for about 10 minutes. Season with salt and pepper. Keep warm. 


  1. In a large skillet, wilt the spinach with the garlic in the oil. Squeeze through a sieve and let cool.
  2. In a food processor, purée the spinach, garlic, ricotta, Parmesan and eggs. Add the flour and pulse to combine. Season with salt and pepper.
  3. With two tablespoons, shape the dough into dumplings with about 30 ml (2 tablespoons) each and drop them in a pan of salted simmering water. Cook a dozen at a time for 5 to 6 minutes. Drain and oil lightly. Set aside.
  4. Place the warm sauce in a large serving dish and top with the polpette. Garnish with Parmesan shavings and basil leaves. Season with pepper. 

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/5 of the recipe

Content % Daily Value
Calories 505  
Total Fat 35 g  
Saturated Fat 13 g  
Sodium (salt) 425 mg  
Carbohydrates 24 g  
Fibre 2 g  
Protein 23 g