Low-Carb Baked Ricotta Dumplings

by KetoDietApp.com

Step 1Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Instead of fresh spinach, you can use frozen & thawed spinach (make sure to squeeze any excess water out).

Step 2Prepare the spinach first by blanching it in boiling water until wilted, about 30 seconds. Remove from heat and place in a colander. Once cool, wring out excess moisture, and finely chop.

Step 3Combine all dumpling ingredients in a bowl, and mix well. Shape the dumplings into small balls, a little smaller than a golf ball, either using two teaspoons or your hands. You can either make 12 larger dumplings (about 45 g/ 1.5 oz each, 2 dumplings per serving), or 18 smaller dumplings (about 30 g/ 1.1 oz each, 3 dumplings per serving). If the mixture is too wet (in case you used large eggs instead of medium), add a bit more coconut flour or almond flour.

Step 4Pour the tomato sauce into an oven proof dish. Place the meatballs on top of the tomato sauce.

Step 5Drizzle with olive oil, and bake 35–40 minutes, until starting to brown on top.

Step 6Serve immediately on top of lightly cooked or raw zucchini noodles.