For an eggless option, omit the egg and replace with 1 whole mashed avocado


  • 2 cups baby spinach, rinsed
  • 500 g ground beef mince
  • 1 large egg
  • ½ cup breadcrumbs
  • ½ cup ricotta cheese
  • ⅓ cup mashed avocado
  • 2 tablespoons minced or finely chopped onion
  • Zest of 1 large lemon
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • Sea salt and freshly ground pepper


  1. Preheat the oven to 180°C.
  2. Blanch the spinach in boiling water, drain and squeeze out as much water as possible. Chop the spinach.
  3. Combine all ingredients in a large bowl, mix until thoroughly combined.
  4. Using a 1 ½ tablespoon measure ice cream scoop, make about 25 balls and place them on the greased baking sheet, about 4 cm apart (wet hands help in shaping smooth balls). If you do not have an ice cream scoop, simply use a heaped tablespoon.
  5. Brush the tops of meatballs with a little avocado/olive oil to prevent drying out in the oven, place on a baking sheet and bake for 8-10 minutes.
  6. Cook in batches until all done.
  7. Serve meatballs with Greek style yoghurt and fresh lemon wedges.