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Meatballs with spinach and bechamel

Meatballs with spinach and bechamel

Recipe Meatballs with spinach and bechamel of of 24-04-2014 [Updated on 03-12-2018]

These spinach meatballs are a recycle of various ingredients that I had in the fridge: I put everything together and made them into meatballs, light and tasty, baked in the oven and without eggs or other fats, starting from the traditional recipe of bechamel. My Maltese holidays are progressing well, and elisa is having a lot of fun always being around to see new places and above all hearing about different languages, she gets some laughs when some foreigner speaks to her;) well friends I'm going to gozo this morning, a kiss and we'll read soon;)


How to make meatballs with spinach and bechamel

Clean the spinach, then steam it for 5 minutes

Put the spinach, béchamel, speck, salt and pepper

Mix until you get a homogeneous mixture

With slightly moist hands, form meatballs and roll them in breadcrumbs

Arrange the meatballs in an ovenproof dish sprinkled with a drizzle of oil and bake at 200 °. Cook the spinach meatballs for about ten minutes or until golden


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