- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 16
- Cooking methods: Baked
- Cuisine: Italian
- Seasonality: Spring
- Energy 98.74 (Kcal)
- Carbohydrates 6.69 (g) of which sugars 1.00 (g)
- Proteins 4.60 (g)
- Fat 6.30 (g) of which saturated 2.21 (g)of which unsaturated 1.33 (g)
- Fibers 0.82 (g)
- Sodium 274.33 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci recommend
You can store these meatballs in the fridge by placing them in an airtight container for up to 3-4 days. You can also freeze them. Furthermore, you can prepare the mixture in advance and keep it in the fridge until you are ready to cook them.
You can use gluten-free breadcrumbs instead of bread to make the meatball mixture, adding just enough to get the right consistency.
You can replace the spinach with other greens like chard or chicory.
You can also cook these meatballs in an air fryer, halving the cooking time.
Alternatively, you can also fry them.
If you want to make meatballs with a melty center, just fill each one with a cube of mozzarella or another melting cheese.
You can also use frozen spinach, preparing them as per the instructions on the package.
You can also use frozen spinach, preparing them as per the instructions on the package.
