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Balsamic Meatballs with Ricotta

Total Time 15 minutes
Servings 2 people

Ingredients

  • 300-500 g meatballs (see variations to make your own)
  • 250 g ricotta
  • 1/4 cup balsamic vinegar
  • 25 g pine nuts
  • 1 bag baby spinach
Metric - US Customary

Instructions

  • Turn your oven on to its highest setting. Don't worry the meatballs won't be in there long enough to burn.
  • Place meatballs in a roasting tray and pop in the oven (don't wait for it to come up to temperature). Set your timer for 13 minutes.
  • When the timer goes, check the meatballs. If they're not ready give them longer in the oven. When they are browned and cooked through (no longer pink inside), pour over the balsamic vinegar.
  • Divide ricotta between 2 plates - spreading it over the base. Top with hot meatballs. Drizzle over the gorgeous dressing.
  • Sprinkle over pine nuts and baby spinach. If using defrosted baby spinach you can warm it but I quite like it cold.