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Spinach meatballs

Spinach meatballs

We choose the spinach, wash it and finely chop it.

Put it in a pan with a little olive oil, 1 cup of water, a little salt and let it boil until the water drops, stirring occasionally; then put it in a strainer and leave for 5 minutes.

In a bowl, beat eggs with spices, add chopped greens, spinach, crushed garlic and mix well.

Add the grated cheese, flour, semolina and mix well.

With a spoon, take the composition and put it in the heated oil.

We fry them on both sides, then we take them out in a casserole, in which we add a kitchen napkin.

Fasting recipe. Vegetable meatballs with mashed potatoes and spinach

For a delicious and filling family lunch, a fasting recipe that inspires spring: Vegetable meatballs with mashed potatoes and spinach.

Vegetable meatballs with mashed potatoes and spinach

The meatballs are very tasty from such a combination of vegetables, they can be prepared either fried or baked, and the mashed potatoes with spinach complete their taste in a perfect harmony.

What we need for the Recipe Vegetable Meatballs with Mashed Potatoes and Spinach:

  • For vegetable meatballs:
  • 400 g canned mushrooms
  • 2 potatoes
  • 1 carrot
  • 1 onion
  • 4-5 cloves of garlic
  • salt
  • pepper
  • thyme
  • basil
  • 1/2 link dill
  • 1/2 bunch parsley
  • 200 g breadcrumbs
  • frying oil
  • For mashed potatoes with spinach:
  • 1 kg of potatoes
  • 500 gr spinach leaves
  • 2-3 cloves of garlic
  • 2 tablespoons olive oil
  • salt
  • 1 bunch green parsley

Fasting recipe: Vegetable meatballs with mashed potatoes and spinach - Preparation

To prepare vegetable meatballs, we wash the potatoes well and we put them to boil, uncleaned, in water so that they are covered.

Peel a squash, grate it and boil it in salted water. Chop the onion scales, and chop the garlic & icircl. Finely chop the greens.

Put a little oil on the heat and heat the onion and garlic, lightly on it, then add the drained mushrooms. We mix them a few times on the fire, then we transfer them to a sieve, to drain the oil.

Peel a squash, grate it and chop it into small cubes. Chop the carrot into cubes, add over the potatoes, add the mushrooms with the onion and garlic and turn everything into a paste, using a blender. Add the chopped greens, salt, pepper, thyme and basil, to taste and mix the composition. We complete with breadcrumbs, so that the composition is compact and we can shape the meatballs. We put the rest of the breadcrumbs on a plate.

With the machines slightly moistened with cold water, we form meatballs the size of a ping pong ball, which we flatten slightly. We roll them in breadcrumbs on all sides.

We heat the oil in a large frying pan and fry the meatballs over high heat on both sides. Or, we can prepare them in the oven, in a tray lined with baking paper, or in the form of muffins.

To prepare mashed potatoes with spinach, peel the potatoes and chop them into cubes, then boil them in salted water until they start to crumble.

Spinach leaves, well washed and drained, are pulled into the pan, & icircn olive oil with 2-3 cloves of garlic cut into rounds.

Boil the potatoes, drain, strain and mix, then mix with the finely chopped spinach and chopped green parsley.

Vegetable meatballs are served, with mashed potatoes and spinach, in a beautiful spring setting.

What does spinach contain?

  • Vitamin K, A, C, B1, B2, B3
    • Iron
    • Iodine
    • Zinc
    • Magnesium
    • Calcium
    • Potassium
    • Copper
    • Selenium
    • Omega-3 acids
    • Folic acid
    • Manganese
    • Magnesium
    • Etc.

Cheesecake with spinach ready in 15 minutes. A simple snack full of vitamins!

Today we offer you a special recipe for meatballs with cheese, spinach and sesame, only good for a start to the day. These meatballs have a neutral taste, the spinach is practically not felt, instead the tender taste of cheese stands out. The meatballs are very fragrant, delicious and appetizing, excellent for breakfast. Serve hot with sour cream.


-200 g of 5% cottage cheese

-1 tablespoon of sesame seeds

-2 tablespoons oil for frying

-2 tablespoons flour for sprinkling


1. Put the cheese in a bowl and break the egg.

2. Defrost the spinach beforehand and drain the water.

3. Add the spinach to the cheese.

4. Fry the sesame seeds beforehand and keep them in a closed bowl.

5. Add the sesame seeds to the cheese mass.

6. Add the sugar to shade the sour taste of the cheese.

7. Sprinkle the flour (its amount depends on the moisture of the cheese).

9. Take a piece of dough with 2 tablespoons and put it in the flour. Shape the meatballs with your palms. You will get about 7 pieces.

Delicious fasting meatballs


- 100 gr of fresh or frozen spinach

- 1 teaspoon of fresh basil

- 2 teaspoons of fresh parsley

Method of preparation:

1. Cut the potatoes into large pieces and boil them until they are penetrated, but still hard (about 15 minutes). Add some salt to the water to make it taste better.

2. If you have fresh spinach, cut it and cook it in the pan with garlic and white wine for 3-4 minutes. If you go for the frozen version, be sure to defrost it completely and drain all the water before using it in this recipe.

3. Cut the greens, but without chopping them too much. Mix all the ingredients in a bowl and let them cool until you can shape the meatballs without burning.

4. Create the meatballs in the palm of your hand so that they are the size of ping pong balls.

5. Place the meatballs in a pre-greased pan in the preheated oven at 200 degrees Celsius and let them cook for about 15 minutes or until you notice that they have turned golden.

This recipe for fasting meatballs proves that you can eat healthy and tasty even without the foods you usually eat, forbidden during this period!

Spinach meatballs

Spinach meatballs can be a delicious alternative when we are short of inspiration or want to eat something more special. & # 160 Really.

Spinach meatballs can be a delicious alternative when we are short of inspiration or want to eat something more special. Even though eating spinach does not turn us into Popeye or Iron Man, he is still a food that we eat with pleasure for its vitamins but especially for the fact that it has few calories.

what we will need:

500 g spinach
2 eggs
4-5 cloves of garlic cleaned and crushed
4-5 tablespoons breadcrumbs
100 g breadcrumbs or sesame seeds for rolling
frying oil

let's get to work:

If you want some fasting meatballs, it is enough to replace the egg with a well-boiled and mashed potato that will act as a binder.
For a start, we will choose and wash the spinach well so that we don't wake up at the table because we have sand left between our teeth. Even if we have the impression that our spinach no longer contains any traces of impurities, we wash it again because we never know where a little earth has been hidden to shame us.
Drain the leaves well, cut them like a salad and let them harden with 1-2 tablespoons of oil until all the juice they leave is evaporated.
Another way would be to boil the spinach for 5-6 minutes in a little water and then chop it after draining it well, but I have the impression that this way a large part of the vitamins remain in the water we have to pour.

We mix the spinach mass thus obtained with 1 egg, salt as much as we want, the crushed garlic until the water comes out of it and breadcrumbs enough to obtain a mixture strong enough to keep its shape when fried.
Now all we have to do is make the meatballs, dip them in the second beaten egg and roll them in breadcrumbs or sesame seeds.
I don't have to talk about their frying anymore because I think everyone knows how to do it. When the crust becomes golden and crispy, take them out on a paper towel to get rid of the excess oil in them and place them as we know best on the serving platter.
They can be used both as a main course and as a garnish for meat or fish.

Minced meatballs with spinach

Popeye the Sailor made dozens of trinkets and his power was immeasurable, because he was a consumer of spinach. Nutritionists recommend eating fresh spinach in the form of a salad. I recently found out that spinach is not as strong in iron as it used to be. And how many more hoped it would be true!

How do we choose fresh and young spinach? In the market there is fresh, green spinach, with young shoots, without chemical fertilizers (at least that's how the precupets advertise). Do not rush to buy spinach with large leaves, it is old. Don't be happy if it doesn't have a root, it is picked longer and watered by traders (they say it keeps it fresh, fake - it fades until you get home with it and you have # 8220discussions & # 8221 with your consort).

If you still arrived at the market, buy about 2 bunches of sorrel, give a special taste to the spinach cooked according to my recipe. Take a bunch of green dill, 2 bunches of green parsley and some green onions.

What minced meat do we buy? Go to the butcher shop and buy some minced pork. Be sure to see the piece of meat you are buying and watch what the girl is doing that puts it in the meat grinder. Ask him to chop it with the large grill for sausages. Preferably buy pork shoulder (whole piece), it is not fat and it is quality meat.

Ingredients needed in the recipe: minced pork or a mixture of pork and veal, chicken eggs, potatoes, dried onions and green onions, leurda, spinach, parsley and green dill, sorrel, sunflower oil, fresh butter / lard,

frozen tomatoes or fresh tomatoes / tomato juice, coarse salt, peppercorns, hot pepper flakes, paprika and paprika.

When you get home, you don't grow up and tell your wives to get to work! Peel a squash, grate it and boil it in cold water for about 5 minutes. You put the scalded spinach in a sieve. If you want it to be fine, cut the spinach into strips. I like it whole (it swells spectacularly when you boil it).


  • a lap of fresh spinach,
  • minced pork / mixture of pork and veal,
  • fresh eggs, chicken,
  • green onion,
  • fresh butter.

Put some sunflower oil in a saucepan and fry some onions (green and old, cut into thin slices). Look in the freezer if you still have bell peppers, chopped slices, this fall. Add salt, pepper and a few sprigs of dried hot pepper. If you don't have peppers, you have to buy from the market.

When the onion has hardened (becomes pale brown) add the spinach. Let it cook for about 20 minutes, with the lid on the pan, on the right heat, until the spinach is soft. At the end add the sorrel, finely chopped. Chop some tomatoes, which you peeled and put over the spinach. Let it cook for another 5 minutes, with the lid on the pan, until the tomatoes and the sauce are mixed. Sprinkle with finely chopped parsley and green dill. Put the lid on and let the greens steam for about 5 minutes, let the raw smells enter the boiled spinach.

Step by step recipe

  1. Spinach cleaning of roots, leaves, thick stems, washing under running water, scalding in boiling water, portioning.
  2. Preparation of chopped spinach garnish, chopped bell peppers, sorrel, parsley and dill, leurda, peeled tomatoes / tomato juice. Boil ingredient.
  3. Preparation of a mixture of minced meat, vegetables, eggs and greens for meatballs. Frying the meatballs.
  4. Assemble ingredients and serve hot.

Secret! Do not put water over spinach when it boils. The spinach must be boiled in its own juice, in order to come out tasty. You can add to taste, a tablespoon of poultry lard / a muzzle (a bulge about the size of a walnut) of fresh butter, which gives a special taste and shine to the dish. The recipe does not come out if you use canned spinach. It doesn't taste very good.

As long as the spinach boils, don't sit idle. Prepare the meat for the meatballs. Mix the chopped greens (finely chopped parsley and dill) with 1-2 fresh chicken eggs. Grate on a small grater and an old onion, even a smaller potato (if you want the fluffy meatballs to come out) and mix with the minced meat.

Put coarse salt, freshly ground peppercorns, a pinch of hot paprika and sweet paprika, to taste. Mix everything well. You make balls, palms, balls, fingers, etc. (according to your inspiration and the desire of the little ones, that only they are the bosses in the family), which you give through flour. Fry the meatballs in hot oil over medium heat.

Attention! The hot oil jumps out of the pan and you wonder where it ends up. It arrives on the floor or on the stove, again you have & # 8220discussions & # 8221 with the consort. It reaches your face or hands, you have work to do, you have to apply grease (edible oil), after you have washed well under a stream of cold water.

Spinach is served hot with hot meatballs. If you have a cold polenta, do not hesitate to put it on the table. If you want it to be more sour, you can squeeze fresh lemon over spinach.

A glass of beer is welcome. No semi-dry white wine spoils.

Good luck to you unfortunates who do not dare to venture into the kitchen! Men, surprise your wife when she comes to the hairdresser. When she enters the door, surprise her with a very tasty dinner. Do you think you can? The deadly attempt has no.

Chicken meatballs with spinach

Peel a squash, grate it and squeeze the juice. smother the mixture in two tablespoons of melted lard, then sprinkle flour on top and mix well. Soak the bread in milk, squeeze it well and mix it all together. Match the taste of salt and pepper, add the eggs and mix. From this composition you form meatballs, put them in boiling water with a little salt and boil them for a few minutes.

Fry the breadcrumbs in the remaining lard and pass the meatballs through the breadcrumbs. Serve the hot meatballs, sprinkled with grated cheese.

Corn Cneel (Meatballs) with Spinach, Cream Cheese with Milk and Parmesan

Heat olive oil in a pan and add 2 cloves of garlic. We put over 150 grams of fresh spinach. Spinach does not boil, just harden a little. Season with salt. Put the pan aside. Remove the spinach and chop finely.

In a saucepan add 500 ml of boiled vegetable soup. Gradually add 60 grams of corn flour and stir continuously so as not to form lumps. After the polenta is ready, mix it with the finely chopped spinach.

Using 2 tablespoons, form the "meatballs" until the polenta is still hot. Once they are ready, let them cool.

For the beschamel sauce, integrate well 14 grams of butter in 14 grams of flour. We put them on the fire in a pot and when it starts to bake, we gradually add 240 ml of lukewarm milk, we incorporate it until it is absorbed. Boil the sauce, add a little salt. We grate half a nutmeg over the sauce. Take the pan off the heat and grate 50 gr of Parmesan cheese over it.