Spinach Meatballs

Name: Spinach Meatballs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 26
Ingredients: Spinach 1.3 lbs; Grana Padano PDO cheese 2.8 oz; Eggs medium 1; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Breadcrumbs ½ cup; Peanut seed oil to taste; Eggs medium-sized 2; Breadcrumbs to taste

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Makes: 26 pezzi
Cost: Low

PRESENTATION

We love meatballs in all forms, and even vegetable meatballs are very tasty. Today we propose to prepare some super crispy spinach meatballs! A perfect appetizer or main course that can be fried (or baked as suggested at the end of the recipe!), a treat that everyone at the table will agree on, vegetarians and non-vegetarians alike! To prepare them, it will be very simple, just 4 basic ingredients: fresh spinach wilted for a few minutes in a pan, grated cheese, an egg to bind the mixture, and breadcrumbs that will add a crunchy touch to the coating. Choose your favorite cheese to flavor them, the herbs you prefer, and unleash your creativity by maybe adding a gooey center! But in the meantime, discover our basic recipe and try all the other delicious meatball recipes:

Spinach and Ricotta Meatballs
Spinach Croquettes
Vegetable and Grana Padano Meatballs

INGREDIENTS

Spinach 1.3 lbs (600 g)

Grana Padano PDO cheese 2.8 oz (80 g)

Eggs 1 - medium

Garlic 1 clove

Fine salt to taste

Black pepper to taste

Extra virgin olive oil to taste

Breadcrumbs ½ cup (60 g)

Peanut seed oil to taste

for breading: Eggs 2 - medium-sized; Breadcrumbs to taste

Preparation

How to prepare Spinach Meatballs

To prepare the spinach meatballs, heat a pan, add a drizzle of oil and a whole garlic clove 1. Heat slightly, then add the cleaned spinach, cover with a lid 3 and cook for about 3 minutes, or until they have softened.

Remove the lid, let the spinach dry out from the cooking liquid for about 1 minute, and add salt. Let the spinach cool slightly and chop them with a knife 5, then drain them in a colander, pressing with a spoon.

Once drained, place the spinach in a bowl, add the egg 7, grated Grana Padano PDO 8, and breadcrumbs 9.

Adjust pepper to taste 10 and mix it all 11 until you get a homogeneous mixture. Form balls of 0.7 oz 12.

Now coat the meatballs by first dipping them in beaten egg 13 and then in breadcrumbs 14. Fry a few meatballs at a time in seed oil heated to 340°F (measured with a kitchen thermometer) for about 3 minutes 15.

Drain the meatballs when they are golden brown 16 and place them on absorbent paper 17. Serve the spinach meatballs hot or warm 18.

Storage

Store the spinach meatballs in the refrigerator, sealed in an airtight container for up to two days. They can be frozen raw.

Advice

You can also bake the spinach meatballs: after coating them, place them on a baking sheet lined with parchment paper and bake in a preheated static oven at 400°F for 25 minutes.

For the translation of some texts, artificial intelligence tools may have been used.