By now you know, our ‘Meatballs and patties’ section is designed to collect many original recipes to prepare the food par excellence that both young and old ones enjoy. Today the proposal is Spinach meatballs.
So, today we propose a perfect version to get children to eat spinach, a vegetable rich in minerals that is often not very popular.
Here are the ingredients for our recipe. And if you want more ideas for meatballs and patties, have fun here!
6.58g carbohydrates per 100g
- 600g lean minced beef
- 150g cooked spinach
- 50g Parmigiano Reggiano cheese, grated
- 30g breadcrumbs**
- 30g extra virgin olive oil
- 20g wholemeal rice flour*
- 1 egg
- 1 clove garlic
- salt, extra virgin olive oil, sage, milk
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation of the Spinach meatballs
- Mix the minced meat with the egg, breadcrumbs and grated Parmesan; add salt to taste. Finely chop the spinach and incorporate it into the minced meat mixture.
- Form patties of about 5cm in diameter, flour them lightly and place them in a non-stick pan with a little extra virgin olive oil, a clove of garlic and two sage leaves.
- Brown them on both sides, then lower the heat, cover and cook for about 30 minutes, adding a little milk and a few tablespoons of water if necessary.
- Serve piping hot.
Version with gluten of Spinach patties
Replace gluten-free breadcrumbs with standard breadcrumbs and rice flour with wheat flour.