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
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Ingredients
- Ingredients for the spinach mixture
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500 grams
spinach
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1 pinch
salt
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125 grams
white or olive bread, stale
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500 milliliters
broth or water
- Ingredients for the meatballs
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spinach mixture
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50
pine nuts, lightly toasted
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500 grams
ground lamb, beef or veal, or a mixture
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1
large onion, finely chopped or grated
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1-2
garlic cloves, minced or grated
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1
egg or 2 egg yolks
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4 tablespoons
matzo meal or dry breadcrumbs
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1/2 teaspoon
salt
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1/2 teaspoon
freshly ground black pepper
-
1/2 teaspoon
cinnamon
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1/2 teaspoon
cumin
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1/2 teaspoon
cayenne pepper
Directions
- Ingredients for the spinach mixture
-
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.
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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
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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.
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Cook as you prefer and serve on a toasted bun with thinly sliced sautéed mushrooms, a tomato and onion compote or as you prefer.
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