Do I have to use fresh spinach or can I also use frozen spinach?

You can use both. If you use frozen spinach, you must first defrost it and squeeze out the excess moisture before you use it.

Can I make and store the balls in advance?

Yes, you can make the balls in advance and store in the fridge for a maximum of 2 days before you bake them.

Balls with fennel, spinach, orzo and parmesan

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40min

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Meatballs with extra vegetables, fresh herbs and orzo pasta. Everything prepared in a large stew, a really feel good family dish!

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Ingredients

What do you need?

Quantity: 4P

Balls
800 g minced pig
4 cloves of look
1 shallot
5 fresh sage leaves
2 slices of white bread
100 ml of milk
½ bone dill
Pepper and salt

Rest Ingredients
8 El Orzo (Greek pasta)
2 toe look
1 sweet onion
1 fennel
6 Sage leaves
125 g baby spinach
125 ml room
1 glass of sherry
400 ml of veal stock
1 bone parsley
½ bone dill
Butter
80 g grated Parmesan cheese

Balls
800 g minced pig
4 cloves of look
1 shallot
5 fresh sage leaves
2 slices of white bread
100 ml of milk
½ bone dill
Pepper and salt

Preparation method

How do you make this?

Cut the crusts of the bread and soak the crumb in milk. Finely chop all herbs as well as the onion and garlic. Squeeze some milk from the bread and add everything to the minced meat. Season with salt and pepper, mix well and make balls of the size of a ping -pong ball.

Wash the fennel and cut into not too small pieces. Let a large lump of butter foam in a large stew and place the balls in it, then the fennel pieces, try to carefully color both the balls and the fennel around, place them on a plate and hold aside.

Stew the finely chopped onion and garlic in the remaining fat and color again, add the full leaves of sage, fry for a moment and extinguish with the sherry.

Now add cream, broth, orzo, balls and fennel. Let it simmer for 15 minutes under the lid, after 10 minutes you stir the spinach under it, lid on it again. At the end you stir the finely sliced fresh dill and the cheese. The party can begin!

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