Polpettone with spinach

5 servings

80 minutes

Polpettone with spinach is an Italian dish that combines the rich flavor of minced meat with the tenderness of spinach. This recipe originates from traditional Italian cuisine, where meatloaf is considered a symbol of home comfort. The minced meat, enriched with breadcrumbs and Parmesan, becomes particularly juicy, while the spinach adds fresh, slightly herbal notes. Baking in the oven allows the ingredients to unfold and achieve a harmony of flavors. Polpettone can be served with vegetables, light sauces, or Italian bread. Its rich aroma and appetizing crust make it an ideal dish for family dinners or festive gatherings.

Energy value per serving

• Calories: 688.1
• Proteins: 39.2g
• Fats: 51.9g
• Carbohydrates: 13.4g

Ingredients

• Spices: to taste
• Ground beef: 500 g
• Minced pork: 300 g
• White bread: 100 g
• Grated Parmesan cheese: 100 g
• Chicken egg: 1 pc
• Fresh spinach leaves: 250 g
• Onion: 50 g
• Carrot: 50 g
• Garlic: 1 clove
• Olive oil: 3 tbsp
• Parsley: 0.5 bunch

Cooking steps

1. Slightly crush the garlic with a knife and sauté it in oil. Remove the garlic and sauté finely chopped onion and carrot in the oil. Add chopped spinach to the pan, season with salt, and simmer covered on low heat for 5 minutes.

   Required ingredients:

   • Garlic: 1 clove
   • Olive oil: 3 tablespoons
   • Onion: 50 g
   • Carrot: 50 g
   • Fresh spinach leaves: 250 g
   • Spices:  to taste

2. Blend the bread into crumbs. Season the minced meat with salt and pepper, add parmesan, bread crumbs, an egg, and your favorite spices, and mix well.

   Required ingredients:

   • White bread: 100 g
   • Ground beef: 500 g
   • Minced pork: 300 g
   • Grated Parmesan cheese: 100 g
   • Chicken egg: 1 piece
   • Spices:  to taste

3. Spread the minced meat on baking paper and shape it into a rectangle with your hands. Measure the length of the rectangle with a muffin tin. If you don't have one, the thickness of the minced meat should be about one centimeter. Place the prepared spinach on top of the minced meat. If it has too much liquid, sprinkle with breadcrumbs.

   Required ingredients:

   • Fresh spinach leaves: 250 g
   • White bread: 100 g

4. Roll the polpettone by wrapping it in paper like a candy and place it in the fridge for half an hour. Let it rest.

5. Chop the parsley finely, transfer the 'caramel' to a muffin tin (or simply onto a baking sheet) and sprinkle the top with parsley. Cover the top with paper again. Bake in the oven for 30–40 minutes at 180 degrees.

   Required ingredients:

   • Parsley: 0.5 bunch