Should I use fresh spinach or can I also use frozen spinach?

You can use both. If you use frozen spinach, you should thaw it first and squeeze out the excess moisture before using it.

Can I make the meatballs in advance and store them?

Yes, you can make the meatballs in advance and store them in the refrigerator for up to 2 days before baking them.

Meatballs with fennel, spinach, orzo, and Parmesan

Name: Meatballs with fennel, spinach, orzo, and Parmesan
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: Meatballs; 800 g pork mince; 4 cloves of garlic; 1 shallot; 5 leaves of fresh sage; 2 slices of white bread; 100 ml milk; 0.5 bunch of dill; Pepper and salt; Other ingredients; 8 tbsp orzo (Greek pasta); 2 cloves of garlic; 1 sweet onion; 1 fennel; 6 leaves of sage; 125 g baby spinach; 125 ml cream; 1 glass of sherry; 400 ml veal stock; 1 bunch of parsley; 0.5 bunch of dill; Butter; 80 g grated Parmesan cheese

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40min

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

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Ingredients

What do you need?

Quantity: 4P

Meatballs
800 g pork mince
4 cloves of garlic
1 shallot
5 leaves of fresh sage
2 slices of white bread
100 ml milk
0.5 bunch of dill
Pepper and salt

Other ingredients
8 tbsp orzo (Greek pasta)
2 cloves of garlic
1 sweet onion
1 fennel
6 leaves of sage
125 g baby spinach
125 ml cream
1 glass of sherry
400 ml veal stock
1 bunch of parsley
0.5 bunch of dill
Butter
80 g grated Parmesan cheese

Meatballs
800 g pork mince
4 cloves of garlic
1 shallot
5 leaves of fresh sage
2 slices of white bread
100 ml milk
0.5 bunch of dill
Pepper and salt

Preparation method

How do you make this?

Cut the crusts off the bread and soak the crumbs in milk. Finely chop all the herbs as well as the onion and garlic. Squeeze some milk out of the bread and combine everything with the minced meat. Season with pepper and salt, mix well, and form balls the size of a ping pong ball.

Wash the fennel and cut it into not too small pieces. Let a generous lump of butter foam in a large stew pot and place the meatballs in it, then add the pieces of fennel, trying to carefully brown both the meatballs and the fennel all around, place them on a plate and set aside.

Sauté the finely chopped onion and garlic in the remaining fat and brown them a bit more, add the whole sage leaves, sauté briefly, and deglaze with the sherry.

Now add cream, broth, orzo, meatballs, and fennel. Let simmer for another 15 minutes with the lid on, after 10 minutes stir in the spinach, put the lid back on. At the end, stir in the finely chopped fresh dill and the cheese. The party can begin!

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