Spinach and cheese “meatballs”

Who follows me on Instagram has seen some of my lunch dishes: it is usually simple food, quick to put together, so I can make it and eat in on my lunch break. Rice and beans I keep ready at the fridge, so it is just a matter of roasting some vegetables, making a salad or an omelet, or getting meatballs from the fridge straight to the oven. All very quick.

But when I have a little more time, or when I get organized enough on the previous night, I like to make new recipes, food that takes a little bit longer in the kitchen, like these delicious spinach “meatballs”: I had some spinach in the fridge and wanted to use it in something different – on a busy day I would simple stir-fry it with olive oil, garlic and a pinch of nutmeg for a tasty side dish, but since I had a bit of extra time I went to my good old sources for recipes online (Donna Hay, Jamie Oliver, Gourmet Traveller, both Australian and UK Delicious magazines) and it was on the Guardian that I found something interesting. I adapted the recipe slightly and got truly delicious spinach cakes – I am calling them meatballs because I decided to roll them into balls.

I am sure these meatballs would be delicious baked, but since my oven was already full with something else I just grilled them quickly in a nonstick frying pan with a little bit of olive oil. If you decide to bake them, line the baking sheet with foil and brush it with olive oil, because the amount of cheese in these cakes will make them stick on the sheet.

Too bad the recipe does not yield much – the meatballs were gone in no time at all. :D

Spinach and cheese “meatballs”
adapted from Hugh Fearnley-Whittingstall's savory spinach cakes recipe

"Meatballs":
4 cups (260g) fresh spinach, tough stalks removed, leaves washed, packed
1 ½ tablespoons olive oil
½ medium onion, finely chopped
1 large garlic clove, minced
½ cup coarsely grated yellow mozzarella – cheddar should make a fine substitute, or even Monterey Jack
2 tablespoons finely grated parmesan
1 tablespoon cream cheese
2 tablespoons breadcrumbs
¼ teaspoon freshly grated nutmeg
1 egg, lightly beaten – the egg I used was a small one, 50g; I buy organic eggs and sizes vary
salt and freshly ground black pepper

For frying the balls:
2 tablespoons breadcrumbs
1 tablespoon olive oil

In a large nonstick frying pan over high heat, cook the spinach in two batches, stirring until wilted. Transfer to a colander. Once cool enough to handle, squeeze very well with your hands, then chop. Set aside to cool completely.
Using the same frying pan, heat the olive oil over medium-high heat. Add the onion and cook for 3-4 minutes, stirring occasionally, until translucent. Add the garlic and cook for 1 minute – don’t overcook or the garlic will turn bitter. Remove from the heat and let it cool completely.

Transfer spinach, onion and garlic mixture, cheeses, cream cheese, breadcrumbs and nutmeg to a medium bowl. Stir in the egg and season with salt and pepper. With damp hands, roll 1 ½ tablespoons of the mixture into balls, pressing slightly to compact the mixture. Transfer to a place and refrigerate for 30 minutes.

Before frying the meatballs, roll them into the breadcrumbs. Heat the olive oil in the same frying pan used before over medium-high heat and fry the balls, turning two or three times to evenly brown them – be careful because they are very soft. Serve immediately.

Makes 10-11 cakes