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- Meatballs with Spinach
- (Polpette Con Spinaci)
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Ingredients:
For the Bechamel Sauce:
2 oz (50 grams) oz butter
2 oz (50 grams) plain flour
18 fl oz (500 ml) milk
Pinch of freshly grated nutmeg (optional)
Salt and pepper
For the Meatballs:
9 oz (250 grams) spinach
9 oz (250 grams) lean minced beef
1 oz (25 grams) Parmigiano cheese, freshly grated
1 egg, lightly beaten
Plain flour, for dusting
1 oz (25 grams) butter
2 tablespoons extra virgin olive oil
Salt
Directions:
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- Prepare the Bechamel Sauce:
Melt the butter in a saucepan over a medium heat.
Whisk in the flour.
Pour in all the milk, whisking constantly until it starts to boil.
Season with salt, lower the heat, cover and simmer gently, stirring occasionally, for at least 20 minutes. Bechamel sauce should not taste floury.
Remove the saucepan from the heat.
Taste and add more salt if necessary and season with pepper and/or nutmeg.
If the sauce is too thick, add a little more milk.
If too runny, return to the heat and add a knob of butter mixed with an equal quantity of plain flour.
Prepare the Meatballs:
Cook the spinach, in just the water clinging to the leaves after washing, for about 5 minutes until wilted, then drain, squeeze out as much liquid as possible and chop.
Mix together the spinach, beef, bechamel sauce, Parmigiano cheese and egg in a bowl and season with salt.
Shape the mixture into eight balls and dust with flour.
Heat the butter and olive oil in a frying pan, add the meatballs and cook, turning frequently, until browned all over and cooked through.
Remove with a fish slice, drain on kitchen paper and serve. Serves 4.
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