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Indian Spinach-“meat”balls

May 1, 2012

 

Oh man, I just love to try new kinds of “meat”balls. Back when I wasn’t a pescetarian, Danish Meatballs were my favorite meal of all time, but thankfully (as mentioned in an earlier post), there are so many ways to make delicious meatballs without actually adding the meat. I have come to find that the key to good taste is two things: onion and spices. That’s a little tip for ‘ya.

These “meat”balls with spinach are great for dinner, and also for adding to your lunchbox the next day. I will say though, they are not entirely Primal-lifestyle friendly as the texture is almost impossible to create without adding the bread(crumbs)… I tried with chopped almonds, but it just wasn’t a success. SO, there’s your warning, there are 150 grams of bread in this recipe 🙂 stay away people who do not live by the 80/20 rule!

I served these babies together with oven-baked carrots (find recipe on this blog) and a curry creme (recipe coming soon!)

Recipe from “Suveraene Super Succeser” by Sonja Bock and Tina Scheftelowitz

You need:

  • 450 grams of chopped, frozen spinach
  • 150 grams of bread
  • 1 egg
  • 2 teaspoons of garam masala or curry
  • a half nutmeg, shredded
  • 1 clove of garlic
  • 3 tablespoons of olive oil
  • salt and pepper
  • limes for garnisheeing

Preparation:

1. Thaw the spinach and drain it off in a sieve. Squeeze out the liquid.

2. Cut off the crust of the bread and crumble it.

3. Mix the spinach and breadcrumbs with the other ingredients (with your hands). Let it be in the refrigerator for about 15 minutes.

4. Shape the spinach mix into small “meat”balls, about the same size as a tablespoon-full. Press them a little so that they become a bit flat.

5. Fry the “meat”balls on both sides in olive oil on a mid-warm pan until they are firm. Takes about 15 minutes total.

Serve with slices of lime

 

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From → Recipes

One Comment
  1. These really do sound fantastic – they have an awesome colour.

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