Spinach Meatballs

Spinach Meatballs

Spinach is sometimes not appreciated, especially by children, and then we have to invent a recipe that can please.
This I’m going to describe is definitely the favorite, the tastiest.
Very easy to prepare the spinach meatballs are a great second, but well they can enrich a buffet.

INGREDIENTS

  • 1 Kg of fresh spinach
  • 3 whole eggs
  • 400 Gr. Bread
  • 200 Gr. grated Parmesan cheese (or Grana Padano)
  • 200 Gr. Smoked Provola
  • 150 gr. Butter
  • Breadcrumbs QB
  • Oil
  • Salt

Tools

  • Frying pan with lid
  • 2 large Bowls
  • Bowls
  • Vegetable Mill
  • Flat
  • Knife
  • Blotting Paper
  • Skimmer
  • Ladle

Procedure

Before starting to knead we put the bread in a bowl full of water and let it soften.
Meanwhile we clean the spinach from the old leaves and Laviamoli (as if it were salad) using the big bowls.
Put the butter in the pan and let it melt on low flame.
Add the washed spinach, go up, put the lid on and let them stew.


Cooked the spinach (when they will have changed color and will have the stalks) put them in the vegetable mill, putting them in a bowl waiting for use.
We clean the frying pan we will have to reuse.
Let’s cut the Provola into pieces.
When the bread seems to be soaked we squeeze it very well and put it in a dish.
Add the bread to the spinach, putting the salt, the eggs and the parmesan.
We mix well the whole and we form the balls that we immerse in the breadcrumbs, after having put in the center of each some small pieces of provola.


Put the oil in the pan clean and let it heat.
When it’s hot, let’s dip the meatballs and make them golden on all sides, turning them often.
When Golden, with the help of skimmer, put our meatballs in a plate covered with absorbent paper to let them dry from excess oil.

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