Beef Meatballs with Spinach are a tasty and nutritious dish. The 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.
Boil the spinach, drain them, chop them
Finely chop the meat as well
Make the béchamel
Mix everything and season the mixture with grated cheese, egg, and salt
Prepare eight meatballs, flour them, and fry them in a pan with two tablespoons of oil and the butter until hot
Dry them on absorbent paper and serve immediately at the table
Accompanying wines: Sorni Rosso DOC, Biferno Rosato DOC, Sangiovese D'Arborea DOC
Pan
Spatula
Store the meatballs in the refrigerator for up to 2 days
This recipe originates from the Emilia-Romagna region
Italia
| 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 |
