This recipe is super tasty, suitable for both lunch and dinner.
Step 1 of 5: Cook the spinach boiled or in a pan.
Step 2 of 5: Chop the spinach to avoid too many stringy bits.
Step 3 of 5: Add oil, salt and Parmesan and mix.
Step 4 of 5: Shape the meatballs and coat them in breadcrumbs.
Step 5 of 5: Bake at 180° for 45-50 minutes.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk
| Average values | Per serving160 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,078 kJ258 kcal | 674 kJ161 kcal |
| Fat | 19.17 g | 11.98 g |
| of which saturated fatty acids | 12.08 g | 7.55 g |
| Carbohydrates | 5.25 g | 3.28 g |
| of which sugars | 5.25 g | 3.28 g |
| Protein | 16.54 g | 10.34 g |
| Salt | 0.18 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
