Spinach meatballs are a tasty and healthy side dish, perfect for enriching your lunch or dinner. These meatballs are made with fresh spinach, grated Parmigiano cheese, and flavored with nutmeg. They are then breaded with breadcrumbs and fried in olive oil and butter to make them crispy on the outside and soft on the inside.
Clean and wash the spinach, sauté for 5/10 minutes until tender, then squeeze and chop finely
Put them on the stove with a knob of butter, add salt, stir, and let them dry well
Transfer them to a bowl and let them cool a bit, then add an egg, 4 tablespoons of grated Parmigiano, and a grating of nutmeg
Mix everything together and let it rest in the refrigerator for at least half an hour
After the indicated time, shape the mixture into small round meatballs, coating them in flour, then beaten egg, and finally breadcrumbs
Fry them in plenty of very hot oil and drain on absorbent kitchen paper before serving
Pan
Bowl
Frying Pan
Italy
| Energy (kcal) | 45.94 |
| Carbohydrates (g) | 2.65 |
| of which Sugars (g) | 0.35 |
| Fat (g) | 1.64 |
| of which Saturates (g) | 0.43 |
| Protein (g) | 4.46 |
| Fiber (g) | 1.68 |
| Sale (g) | 0.11 |
