Today satisfy your family’s appetite by cooking these spinach and mozzarella meatballs. They are very easy to make but, above all, they are very tasty. Moreover, they are light because they are baked and prepared without even a drop of oil in the mixture. You can enjoy them without guilt.
Other meatball recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 20 spinach meatballs
- 3 1/2 oz spinach (boiled and squeezed)
- 7 oz mozzarella
- 1 egg (medium)
- 1/2 cup Grana Padano cheese, grated (or Parmesan)
- 1/4 cup breadcrumbs (+ extra for coating)
- 2 tbsp milk
- salt
- black pepper
Tools
- 1 Chopper
- 1 Bowl
- 1 Mezzaluna
- 1 Plate
Spinach Meatballs Preparation
Cut the mozzarella into pieces, pat them dry with paper towels as much as possible, then chop them coarsely and transfer the chopped cheese to a bowl.
Squeeze the spinach very well, chop them with a mezzaluna (a knife is also fine) and transfer them to the mozzarella bowl.
Add the egg, a couple of generous pinches of salt, a generous grind of black pepper, the grated cheese, and the breadcrumbs.
Give a quick mix, then add the milk and thoroughly mix all the ingredients: if the mixture is too hard, add a few more tablespoons of milk.
At this point, take 2/3 oz of the mixture, shape a small meatball with your hands and roll it in breadcrumbs until evenly coated.
Continue in the same manner until the mixture is used up, placing the meatballs on a baking sheet lined with parchment paper.
Bake the spinach and mozzarella meatballs in a preheated static oven at 356°F for 20 minutes plus a few minutes in grill mode. Take them out of the oven and enjoy them hot. Enjoy! Paola
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