Fritters with Spinach, Ground Meat, and Gorgonzola Cream are a great way to get kids to eat vegetables: juicy and flavorful, they will ask for seconds. If you prefer, you can use half pork and half beef ground meat.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 14 fritters
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz spinach, frozen (boiled)
- 1 leaf herb (bitter herb, optional)
- 2 tbsp butter
- 2 tbsp onion
- 1.4 oz Parmigiano Reggiano DOP (grated, about 4 tablespoons)
- 14 oz beef (ground)
- 3 eggs
- 1.8 oz breadcrumbs (about two tablespoons)
- 1 clove garlic (optional)
- 1 sprig parsley
- to taste fine salt
- to taste olive oil
- 1.25 cups milk
- 7 oz gorgonzola and mascarpone
- 1 tablespoon cornstarch (maizena)
Preparation
Thaw the spinach (I use the microwave) and cut them into very small pieces, almost minced. Also finely chop the bitter herb.
Clean and finely chop the onion, put it in a pan with the butter and let it brown.
Add the spinach, the bitter herb (optional), and three tablespoons of Parmesan (about 1 oz) to the pan with the onion and sauté for a few minutes. Adjust salt if necessary. Turn off the heat and let it cool slightly.
In another pan, cook the ground meat in a little oil for a few minutes. Let it dry, otherwise, it will remain too moist.
Let it cool slightly.
Put the spinach in a bowl, add the ground meat, mix with your hands trying to shred the ingredients as much as possible. Now add the breadcrumbs, a tablespoon of Parmesan (about 0.3 oz), the eggs, the chopped parsley, if desired the chopped garlic clove, adjust the salt and mix well to combine the ingredients.
Adjust with the breadcrumbs, if it is too liquid add a little more. The mixture should still be soft to the touch, not too dry, but a bit moist.
Prepare fritters of about 1.8-2.1 oz each, trying to compact them well. You will get about 15.
In a large pan (I used the one where I browned the ground meat), put a little oil, place the fritters, and cook for a few minutes on each side.
In a saucepan, put the milk, heat it, add the gorgonzola in pieces, the cornstarch, and mix well with a whisk.
Cook for a few minutes until the sauce is well combined. If you prefer it finer, you can strain it once ready.
Pour it over the fritters and enjoy.
You can also use half pork and half beef ground meat.
If you liked the Fritters with Spinach, Ground Meat, and Gorgonzola Cream, try other recipes with spinach:
Cannelloni stuffed with Ricotta and Spinach
Pork Loin stuffed with Spinach
Chicken, Spinach, and Potato Pie
Savory Spinach Pie with Fake Spaghetti
Savory Pie with Spinach and Sausage Pasta
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