Italian Beef and Spinach Meatballs 

Adding spinach to meatballs adds volume and fiber so that you can eat the same number of meatballs with fewer calories. Meatballs and spinach are a variation of traditional meatballs. It all started with mama's attempts to make me eat spinach and to succeed, she prepared what turned out to be a goodness, something irresistible! Since then I couldn't help it! To be served as a second course or even for appetizers and buffets, the meatballs and spinach will surprise you thanks to the crunchy breading and the soft and tasty interior, which you can also enrich with pieces of scamorza cheese.

Ingredients

Beef (minced) 250 g

Spinach 600 g

Stale bread 200 g

Eggs 1

Mozzarella 1 

Parmesan cheese 60 g

Nutmeg to taste

Salt to taste

Milk to taste

For breading

Egg 1

Breadcrumbs to taste

For frying

Seed oil to taste

Procedure

Clean the spinach well, wash them several times and boil them in very little salted water. Drain, place them in a pan, let them flavor with a knob of butter and add salt. Let the spinach cool. Then mix them with the meat, nutmeg, Parmesan, a little more salt, stale bread soaked in milk and an egg. Form meatballs by shaping the meat with moistened hands. Place a piece of mozzarella in the center of each meatball. Breading the meatballs passing them first in the beaten egg and then in the breadcrumbs. Fry in hot oil, turn the meatballs halfway through cooking. They will be ready when they take on a golden color. Transfer the meatballs to a plate covered with absorbent paper to remove excess oil.