En Bezzia nos encantas las albóndigas. Las hemos preparado con diferentes carnes or fish and accompanied by different sauces. They are very helpful to us; can be made in large quantities and freeze in small tuppers to rescue when we don't have time to get into the kitchen.
The meatballs that we prepare today have in their dough in addition to meat, fresh spinach. The meatballs with spinach are a way of incorporating this vegetable, which is not usually liked the first time, to the diet of the little ones. Cheer up and try them! These homemade meatballs have little to do with other commercial ones.
Ingredients
- 350 g. minced meat (80% third, 20% pork)
- 90 g. spinach
- 1 egg
- 40 g. white bread crumb
- Olive oil
- Ground pepper
- Sal Island
- Flour (XNUMXg)
- 2-3 cups tomato sauce
Step by step
- Remove the stems from the spinach and wash them under cold running water. After draining them, skip them for a few minutes in a pan with a teaspoon of olive oil until they have lost part of their water and are more manageable. Then chop them with a knife.
- put the meat in a bowl and add the chopped spinach, eggs, crumbled breadcrumbs, pepper and salt. Mix all the ingredients very well with the help of a spoon or your own hands.
- Shape the meatballs and pass them through flour, shaking off the excess of this before frying them.
- Heat a good amount of oil in a frying pan and brown the meatballs everywhere. Remove them to a plate with absorbent paper to remove excess fat.
- Put a base of ketchup and add the meatballs. Cook over low heat for 10 minutes so that all the flavors are integrated.
- Serve them hot with the sauce.
