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Correo Electrónico
Receta spinach and fennel polpettine (meatballs) in a crunchy polenta crust
Ingredientes
- 500 gr (1 lb) spinach, washed, steamed and finely chopped
- 300 gr(2/3 lb) ground meat of your choice, I use half pork and half beef
- 2 garlic cloves, finely minced
- 4 tablespoon grated Parmesan or Pecorino
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon salt, a pinch of black pepper
- 4 tablespoon bread crumbs (or gluten-free equivalent)
- 4 tablespoon coarse polenta flour
- 1 egg
View Full Recipe at madonna del piatto
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 746g | |
| Calories 916 | |
| Calories from Fat 229 | 25% |
| Total Fat 25.84g | 32% |
| Saturated Fat 12.17g | 49% |
| Trans Fat 0.18g | |
| Cholesterol 233mg | 78% |
| Sodium 2547mg | 106% |
| Potassium 2007mg | 57% |
| Total Carbs 132.44g | 35% |
| Dietary Fiber 11.9g | 40% |
| Sugars 83.57g | 56% |
| Protein 43.36g | 69% |
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