Meatballs in spinach leaves
4 servings
30 minutes
Meatballs in spinach leaves are an exquisite dish of German cuisine that combines the rich flavor of juicy minced meat with the tenderness of spinach. This dish resembles traditional German rolls but is enriched with fresh green notes. Smoked pork loin adds aroma, while spices like nutmeg and grated ginger reveal depth of flavor. Simmering in meat broth makes the balls especially juicy, and fresh parsley enhances their appeal. The dish is perfect for a cozy family dinner, especially when served with boiled potatoes. Easy to prepare yet rich in taste, it will delight fans of both classic and modern cuisine.
1
Wash spinach leaves under running water, separate the roots, blanch for 1 minute in boiling water, drain, and rinse with cold water.
- Spinach: 500 g
2
Cut the pork into cubes, melt in a pan, add chopped onion, and lightly brown.
- Smoked pork loin: 50 g
- Onion: 50 g
3
Mix the minced meat with soaked and well-squeezed bread, add onion with bacon, eggs, spices, and mix well.
- White bread: 40 g
- Onion: 50 g
- Smoked pork loin: 50 g
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Grated ginger: to taste
- Nutmeg: to taste
4
Place 2-3 spinach leaves, add the filling on top, roll tightly, and tie with string.
- Spinach: 500 g
- Ground pork: 250 g
5
Fry in heated fat, place in a pot, add broth, and simmer for 15 minutes covered on low heat.
- Meat broth: 100 g
6
Serve sprinkled with parsley, with boiled potatoes.
- Parsley: 3 g