Spinach Meatballs

Spinach meatballs are a delicious and nutritious dish, perfect for those who love vegetable flavors. Moreover, meatballs are a versatile dish that can be adapted to many tastes and diets; here is a basic recipe with a touch of Italian flair.

Ingredients

• 500g fresh or frozen spinach
• 1 large egg (or a vegan substitute like ground flaxseeds)
• 50g grated Parmesan (or a vegan substitute)
• 100g breadcrumbs, plus a little extra for coating
• 1 clove of garlic, minced (optional)
• Salt and pepper to taste
• Grated nutmeg (to taste)
• Extra virgin olive oil or other oil for frying

Preparation

1. If using fresh spinach, wash well and cook in a pot with a little water for about 5 minutes or until wilted. If using frozen spinach, cook as directed on the package. In both cases, once cooked, squeeze well to remove as much water as possible.

2. Finely chop the spinach and place in a large bowl.

3. Add the egg, Parmesan, breadcrumbs, garlic (if using), a sprinkle of nutmeg, salt and pepper. Mix well until you obtain a homogeneous mixture. If the mixture is too wet, add more breadcrumbs until the desired consistency is reached.

4. Shape the mixture into meatballs about the size of a walnut and roll them in the extra breadcrumbs.

5. Heat the oil in a pan and fry the meatballs until golden and crispy on all sides.

If you prefer a lighter cooking method, you can also bake the meatballs in the oven on a baking sheet lined with parchment paper at 200 °C for about 15-20 minutes, turning them halfway through cooking until golden.

Trivia

Meatballs lend themselves to many variations: try adding ricotta to the mixture to make them softer, or replace the Parmesan with crumbled feta for a Mediterranean touch. And remember that in Italy, meatballs are not just a side dish but can become a main course served with a plate of pasta or a salad.