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Baby spinach salad


Total: 50 min


10 min


40 min


2 servings
  • 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.

Recipe tips

  • Wash carefully all fruits and vegetables and try to use the skin if possible. It contains fibres.