Beef Meatballs with Spinach are a tasty and nutritious dish. The ground beef is mixed with spinach, béchamel and cheese, then enriched with an egg. The meatballs are then cooked in a pan with butter and olive oil until golden brown. Serve hot and accompany with tomato sauce.
Blanch the spinach, drain it and chop it
Finely chop the meat
Make the béchamel sauce
Mix everything and season the mixture with grated cheese, egg and salt
Prepare eight meatballs, coat them in flour and fry them in a pan with two tablespoons of oil and butter until hot
Dry them on paper towels and serve immediately at the table
Accompanying wines: Sorni Rosso DOC, Biferno Rosato DOC, Sangiovese D'Arborea DOC
Padella
Spatola
Keep the meatballs in the refrigerator for a maximum of 2 days
This recipe originates from the Emilia-Romagna region
Italy
| Energy (kcal) | 155.34 |
| Carbohydrates (g) | 1.37 |
| of which Sugars (g) | 0.22 |
| Fat (g) | 41.4 |
| of which Saturates (g) | 3.54 |
| Protein (g) | 43.49 |
| Fiber (g) | 0.78 |
| Sale (g) | 0.14 |
