Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Polpette di carne con spinaci e fontina ubriache

Beef Meatballs with Spinach and Fontina in Beer Sauce

Name: Beef Meatballs with Spinach and Fontina in Beer Sauce
Cuisine: American
Ingredients: Ground beef; Spinach; Tools:

Fabry @cook_114514940

Place a package of ground beef in a large bowl. Add a splash of milk (preferably low-fat), a pinch of salt, one whole egg, and chopped parsley. Mash everything together with a fork and mix well; set aside. Meanwhile, place 3 cubes of frozen spinach in a skillet with a splash of cold water and blanch them. Drain the spinach in a colander, rinse under cold water, and squeeze out excess water by hand. Return the spinach to the skillet without adding anything else and let it dry out a bit, but do not cook further. Place the spinach in a blender cup with a piece of butter, grated Parmesan cheese, and freshly ground black pepper. Blend with an immersion blender until you have a fairly thick cream. Set aside. Finely chop a medium onion and place it in a skillet with a drizzle of extra virgin olive oil.

Fabry @cook_114514940

Saved

Ingredients

1 h

Ground beef
Spinach
Fontina cheese or other cheese of your choice (no mozzarella)
Beer
Salt
Extra virgin olive oil
Parsley
Cornstarch
Crackers, crushed into crumbs
Freshly ground black pepper
Low-fat milk
Tools:
Large bowl
Food processor
Cutting board
Large skillet
Knife
Wooden spoon

Saved

Steps

1 h

1

Add the spinach cream to the bowl with the beef mixture and mix well. Crush two handfuls of crackers into crumbs and add them to the mixture, mixing thoroughly. Shape the mixture into balls. Take a small amount of the mixture, flatten it in your hand, place a piece of fontina cheese in the center, and close it up so the cheese is completely covered. Repeat until all the mixture is used.
2

Place some cornstarch on a large plate and roll all the meatballs in it. Set aside. Finely chop an onion and add it to a very large skillet with a drizzle of olive oil. When the onion starts to turn golden, add all the meatballs, turning them often. Pour in two cups of room temperature beer and cook, covered, for at least 20 minutes, turning the meatballs occasionally. When the sauce has almost evaporated, turn off the heat.
3

Place the meatballs on a plate lined with paper towels, then transfer them to a serving platter. Spoon the remaining sauce over the top. Enjoy!