160 g Ground beef (5% fat) 20 g pecorino cheese 20 g Breadcrumbs 100 mL Milk, 2% 1 Eggs 0.5 garlic clove 160 g Baby spinach 1 Lemon 1 teaspoon Parsley 1 pinch nutmeg 22.5 mL Olive oil 1 pinch Salt 1 pinch Pepper Peel, degerm, and mince the garlic. Wash, spin, and chop the parsley. Soak the breadcrumbs in the milk for 3 minutes and squeeze out the excess liquid. In a salad bowl, work every ingredient into a mixture and shape into balls the size of a small table tennis ball. With the palms of your hands, slightly flatten them. Put in the fridge for 30 minutes. Meanwhile, wash and spin the baby spinach. In a salad bowl, mix them with 1 tablespoon of olive oil and the juice of the lemon half. Season with salt, pepper. Prick each ball with a toothpick and brown for some minutes on a well-oiled grill rack until cooked through. Sprinkle a dash of lemon juice over the balls. Serve the meatballs hot with baby spinach salad. Wash carefully all fruits and vegetables and try to use the skin if possible. It contains fibres.