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Spinach meatballs

Spinach meatballs

Good spinach and fresh from the garden.

  • 200-300 gr of boiled and drained spinach
  • 3-4 cloves green garlic
  • 1 tablespoon oil
  • 1 tablespoon flour
  • salt
  • 200-300 ml of milk.
  • 300 gr minced pork
  • 2 slices of bread
  • 5 cloves of green garlic
  • 1 or
  • salt
  • pepper
  • frying oil

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Spinach meatballs:

We chop the spinach. Heat the oil and add the crushed garlic to cook for a few seconds, add the flour, mix well, add the spinach and add the milk. Let it boil for 20-25 minutes on low heat until it boils and thickens and season with salt.

We put the meat in the bowl. We soak the slices of bread in water and squeeze them and put them over the meat. Chop the green garlic and put it in the bowl over the meat. Add the egg, season with salt and pepper and make round meatballs. Fry them in hot oil.

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You can also put potatoes, carrots or greens in meatballs.

Spinach meatballs

Now that the Easter holidays are over, why not try to make recipes easier to digest? Spinach meatballs can be combined with any kind of garnish, so they can be prepared quickly, either as an appetizer or as a hearty lunch. A more attractive presentation will urge your child to move to & bdquoatac & ldquo.

INGREDIENTS: 1 kg of spinach, two onions, 50 ml of oil, a teaspoon of sugar, 3 tablespoons of flour, 3 cloves of garlic, a bunch of parsley, an egg, salt and pepper to taste.

1. Wash the fresh spinach very well and scald it in boiling water, in which you put a little salt & ndash you can also use frozen spinach. Drain in a colander.

2. The spinach and two finely chopped onions (they can be hardened a little), together with a little bread soaked in cold water and well squeezed, are passed through the mincer. To this mince add a raw egg, a teaspoon of sugar, a knife tip with pepper, half a teaspoon of fine salt, 3 cloves of garlic and parsley.

3. On a nylon sheet put 1-2 tablespoons of flour (or breadcrumbs) and take a teaspoon with the tip of the composition, pass through the flour and form round and flattened meatballs & ndash you can make various other shapes, in depending on everyone's taste and time available.

4. Over medium heat, heat the pan with oil and place the meatballs next to each other, as many as they can fit, without being crowded.

5. Brown for about 10 minutes on one side, then turn on the other side. When they are ready, they are removed and replaced with others, as they are fried. In order to keep them warm for as long as possible, it is recommended to cover them in a bowl with hot water.

6. Serve at lunch, along with any vegetable garnish. They are delicious & hellip

To the puff pastry dough, add a cup of brandy or a glass of white wine, so that it is not too greasy. In order to come out very well, the dough must be kept in the fridge for 15-20 minutes between kneading. After it has been folded, no more flour is added. Spinach, also called "digestive tract", relieves nausea, intestinal pain and fights constipation. Fresh spinach is recommended in early spring, when the body is weak and has mineral and vitamin deficiencies.

Similar recipes:

Cheese and spinach pie

Homemade cheese and spinach pie, prepared with parmesan and sour cream and pie dough, flavored with thyme

Lamb with spinach

Smoked lamb with spinach, onion and tomato paste, served with lemon slices

Spinach with rice

Spinach recipe with rice, a can of chopped tomatoes, green onions and a sprig of dill

Ingredients for the recipe for fasting meatballs with rice and spinach:

  • 200 gr rice with round grain (for pilaf)
  • 350 gr fresh spinach, cleaned and washed
  • 3 tablespoons olive oil
  • 4-5 green finely chopped green onions
  • 1 link chopped dill
  • 3-4 tablespoons lemon juice
  • 1 teaspoon grated lemon peel (optional)
  • 100 gr browned sesame
  • salt
  • pepper

Step by step preparation of spinach meatballs and baked cheese


  • 400g cleaned spinach
  • 275g cottage cheese
  • 2 eggs
  • 1 tablespoon gray
  • 1/4 teaspoon nutmeg
  • salt / pepper to taste
  • 2-3 tablespoons of flour
  • 15 ml oil
  • 300ml tomato juice
  • 50g race parmesan

Method of preparation:

The cleaned spinach is washed well under running water and drains well. Put the oil in a large saucepan and put it on the right heat. When the pan is hot, add the broken spinach pieces. Mix lightly and leave as long as it softens, do not cook much. Drain the spinach in the pan, drain the leftover juice and place in a larger bowl.

In the bowl are added cows, eggs (even if only one appears in the photo, they are two in number), salt, pepper, nutmeg and a tablespoon of semolina. Mix with a spoon.

Turn the oven to 180 degrees Celsius and grease a ceramic or yena tray with butter or oil.

Put the flour in a shallow plate. With clean hands we make some meatballs that we roll in flour and place them in the tray. The dough is slightly soft and sticky and this means that we will rinse our hands from time to time.

Pour the tomato juice on top and put the tray in the oven for approx. 35-40 minutes.

After baking, remove the tray from the oven and place the meatballs on a plate with a little sauce with a larger spoon. Sprinkle Parmesan cheese and a little greens on top.

That's it! I was surprised at how good they came out. It is such a light and tasty dish that it is worth repeating this season.
Don't forget the spinach with eggs and sour cream.

Cheesecake with spinach ready in 15 minutes. A simple snack full of vitamins!

Today we offer you a special recipe for meatballs with cheese, spinach and sesame, only good for a start to the day. These meatballs have a neutral taste, the spinach is practically not felt, instead the tender taste of cheese stands out. The meatballs are very fragrant, delicious and appetizing, excellent for breakfast. Serve hot with sour cream.


-200 g of 5% cottage cheese

-1 tablespoon of sesame seeds

-2 tablespoons oil for frying

-2 tablespoons flour for sprinkling


1. Put the cheese in a bowl and break the egg.

2. Defrost the spinach beforehand and drain the water.

3. Add the spinach to the cheese.

4. Fry the sesame seeds beforehand and keep them in a closed bowl.

5. Add the sesame seeds to the cheese mass.

6. Add the sugar to shade the sour taste of the cheese.

7. Sprinkle the flour (its amount depends on the moisture of the cheese).

9. Take a piece of dough with 2 tablespoons and put it in the flour. Shape the meatballs with your palms. You will get about 7 pieces.

Ricotta meatballs with spinach

When I was little I know that I didn't get along with vegetables at all and especially with the green ones I really had a problem. Now I think that if my mother had made these meatballs for me, I would definitely have started eating spinach much earlier.

I wholeheartedly advise you to try them both for you and for the more capricious children who are not very green. They are absolutely wonderful. If you don't have ricotta, you can replace it with urda and Parmesan cheese with a drier, finely grated cheese.


600 gr spinach

300 gr ricotta or urda

100 gr parmesan race fin

2-3 tablespoons breadcrumbs

Put a large pot of water and salt on the fire and when it boils, add the cleaned and washed spinach and cook it for a few minutes until it softens.

Remove the spinach and let it drain and cool in a sieve. After it cools, we squeeze it as best we can and chop it finely.

Mix the spinach with ricotta, parmesan, 1 egg, salt, pepper and 1-2 tablespoons of breadcrumbs. The dough should be compact and easy to handle so if it is less wet we add only 1 tablespoon of breadcrumbs and if it is wet we add 2-3 tablespoons.

With a slightly wet hand, we form our meatballs, which we spread with breadcrumbs and flatten them slightly.

If we want them more dietetic, we can bake them in the preheated oven at 180 degrees until they brown. I fried them in oil because although not very dietary they are much better that way.

Corn Cneel (Meatballs) with Spinach, Cream Cheese with Milk and Parmesan

Heat olive oil in a pan and add 2 cloves of garlic. Put over 150 grams of fresh spinach. Spinach does not boil, just harden a little. Season with salt. Put the pan aside. Remove the spinach and chop finely.

In a saucepan add 500 ml of boiled vegetable soup. Gradually add 60 grams of corn flour and stir continuously so as not to form lumps. After the polenta is ready, mix it with the finely chopped spinach.

Using 2 tablespoons, form the "meatballs" until the polenta is still hot. Once they are ready, let them cool.

For the beschamel sauce, integrate well 14 grams of butter in 14 grams of flour. We put them on the fire in a pot and when it starts to bake, we gradually add 240 ml of lukewarm milk, we incorporate it until it is absorbed. Boil the sauce, add a little salt. We grate half a nutmeg over the sauce. Take the pan off the heat and grate 50 gr of Parmesan cheese over it.

Spinach with meatballs

700 g minced meat mixture, 500 g boiled spinach, 500 ml milk, 1 whole garlic, 2 eggs, 1 potato, 1 slice of dry bread, 2-3 tablespoons sour cream, green dill, green parsley, salt, pepper, chilli, 1 tablespoon flour, oil

Difficulty: low | Time: 1h 20 min

Spinach meatballs - Recipes

Thaw the spinach. Wash the white and red radishes and slice them finely. Put them in a bowl and season lightly with salt.

Wash the chives, shake off the water and cut finely. Peel a squash, grate it and slice it.

Drain the radishes, then mix with the onion and chives. Mix rapeseed oil, mustard and cider vinegar, season and mix with radish salad.

Put the thick milk in a clean tea towel and squeeze out the excess water.

Grate the nutmeg. Peel a squash, grate it and squeeze the garlic. Mix them both with thick milk, eggs, crumbs, salt and black pepper.

Squeeze the spinach with your hands, cut into small pieces and add it to the thick milk mixture.

Using wet hands, shape the mixture into 8 meatballs.

Roll the meatballs in flour and fry them in olive oil at an average temperature for 4-5 minutes until they are golden brown everywhere. Serve with radish salad.