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Author Notes: We love meatballs in our household and all things Italian. This recipe is a knockoff of Italian Jewish Meatballs with Spinach but with an additional twist. The addition of the spice mixtures provides a Middle Eastern taste.
For the best flavour, make the mixture a day ahead. —olinsloan
Ingredients for the spinach mixture
- 500 grams spinach
- 1 pinch salt
- 125 grams white or olive bread, stale
- 500 milliliters broth or water
- Clean, wash and rinse the spinach several times and put in a small pan with the water that clings to the leaves. Add salt and cook for about ten minutes, making sure that the spinach doesn't stick to the bottom of the pan. Squeeze the excess water from the spinach and chop finely.
- Meanwhile, soak the bread in a large bowl with a little broth or water, allow it to absorb the liquid and then squeeze to remove the excess liquid.
Ingredients for the meatballs
- spinach mixture
- 50 pine nuts, lightly toasted
- 500 grams ground lamb, beef or veal, or a mixture
- 1 large onion, finely chopped or grated
- 1-2 garlic cloves, minced or grated
- 1 egg or 2 egg yolks
- 4 tablespoons matzo meal or dry breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- Add the spinach and the remaining ingredients to the bowl with the bread and knead to a soft paste. Form the mixture into hamburgers with a diameter as large or small as you wish but no more than 3/4 inch thick.
- Cook as you prefer and serve on a toasted bun with thinly sliced sautéed mushrooms, a tomato and onion compote or as you prefer.
- This recipe was entered in the contest for Your Best Recipe that Cleans Out the Fridge
- This recipe was entered in the contest for Your Best Burger Recipe