Steamed spinach meatballs

Name: Steamed spinach meatballs - Georgia J.
Ingredients: 400 g of spinach (can also be frozen); 75 g of long; grain rice; 1 tablespoon of flour; 1 red onion; 1 clove of garlic; crushed mustard seeds; ground coriander; and a pinch of nutmeg (or any spices you desire); salt and pepper to taste.

Diverse - Steamed spinach meatballs by Georgia J. - Recipia

Steamed spinach meatballs, a delicious and healthy choice, are ideal for a light meal or as an appetizer. This simple and quick recipe will transform spinach, often underestimated, into a culinary delight. Let's see together how to prepare these green meatballs, full of flavor! Preparation time: 15 minutes Cooking time: 15 minutes Total time: 30 minutes Number of servings: 4 Main ingredients: - 300 g fresh spinach (you can also use frozen, but fresh will provide a better texture) - 200 g feta cheese or ricotta (for a richer taste) - 1 large egg (to bind the mixture) - 100 g breadcrumbs (or flour, for a gluten-free option) - 2 cloves of garlic (minced) - Salt and pepper to taste - Olive oil (to grease the steamer) Step-by-step instructions: 1. Preparing the spinach: Start by bringing a large pot of water to a boil. Add the fresh spinach to the boiling water and let it cook for about 3 minutes. This blanching technique helps maintain the vibrant color and nutrients. 2. Rapid cooling: After 3 minutes, remove the spinach from the water with a spatula or sieve and immediately transfer it under a strong stream of cold water. This step is essential to stop the cooking process and keep an intense green color. 3. Draining: Once cooled, place the spinach in a clean towel or sieve and squeeze well to remove excess water. A too-wet mixture will lead to unpleasantly textured meatballs, so do not skip this step! 4. Preparing the mixture: In a large bowl, combine the well-drained spinach with feta or ricotta cheese, beaten egg, breadcrumbs, minced garlic, and season with salt and pepper to taste. Mix well until you obtain a homogeneous mixture. 5. Forming the meatballs: With wet hands, form small balls from the mixture, about 3-4 cm in diameter. They will cook evenly and have a pleasant texture. 6. Steaming: Grease a steamer or steaming container with a little olive oil to prevent sticking. Arrange the meatballs in layers, being careful not to touch. Cover with a lid and steam for 15 minutes. 7. Serving: Once cooked, remove the meatballs from the steamer and let them cool slightly. Serve them warm, alongside a yogurt sauce with dill or a fresh salad for a crunchy contrast. Variation suggestion: You can add fresh herbs like dill, basil, or parsley for an extra flavor boost. You can also substitute feta cheese with goat cheese for a more intense taste. Enjoy this recipe for steamed spinach meatballs, which are not only healthy but also extremely versatile! They can be enjoyed as an appetizer, in sandwiches, or as a side dish for lunch. Remember that by steaming, you get a dish with low fat while retaining all the spinach's vitamins. Enjoy your meal!