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To begin making the Ricotta Spinach Balls in Tomato Basil Sauce Recipe we will first make the Tomato Basil Sauce

To make the Tomato Basil Sauce

1

Heat a skillet with oil on medium-high flame, once the oil is hot add the garlic, and saute until it turns into a light brown colour. 

2

To this add the roughly torn basil leaves, and turn off the flame. 

3

Now add the tomato puree, mixed herbs, salt, sugar, black pepper powder and red chilli powder.

4

Give it a good mix and allow the tomato basil pasta sauce to come to a brisk boil. Once it comes to a boil, turn the heat to low, simmer the tomato basil pasta sauce for 8 to 10 minutes until the flavors comes through.

5

Once done, transfer to a cast iron skillet and set aside. 

To make the Spinach Ricotta Balls

1

In a mixing bowl, combine the ricotta cheese, processed cheese, spinach leaves, onion, mixed herbs, red chilli flakes, black pepper powder, cumin powder, salt and cornflour. 

2

Mix well until well combined. 

3

Make sure the addition of cornflour absorbs the moisture present in the mixture. If needed add some more cornflour, depending on your spinach ricotta ball mixture. 

4

Grease both your palms with oil, take a tablespoon full of the ricotta spinach ball mixture and roll into a ball. Set aside. 

5

Heat a paniyaram pan on medium-high heat, with a few drops of oil in each of the cavities, drop these ricotta spinach balls and lightly cook them on all sides until it turns into brown in colour. 

6

Remove from the heat and directly place them in the skillet on the bed of the tomato basil sauce and serve.

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Serve Spinach Ricotta Balls in Tomato Basil Sauce along with Herbed Butter Rice Recipe With Rosemary & Thyme and Steamed Vegetables With Chilli Lime Butter Recipe followed by a dessert of Spiced Apple Crumble Recipe with Greek Yogurt. 

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