Cook spinach according to directions, then drain. When cool enough to handle, press out as much water as possible with your hands. In a large bowl, beat eggs. Add ricotta and mix well. Stir in bread crumbs, parmesan, garlic, salt, pepper, nutmeg, basil, and spinach. Mix well. Shape into 1 1/2 inch balls. Rollin four to coat lightly. Poach half the balls at a time in a large kettle of boiling water.Cook at a gentle boil for 10 min. Remove with a slotted spoon. Serve with butter & parmesan cheese, or with a tomato sauce. Note: You can also bake these in a 375 oven for about 20 minutes.
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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 168 (27%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 290mg||89 %|
|Sodium 2107.2mg||73 %|
|Potassium 423.3mg||11 %|
|Total Carbohydrate 78.2g||23 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 72.8g|
|Protein 32.4g||46 %|
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Calories per serving: 615
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