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
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
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.