Albondigas de Espinacas

Albondigas de Espinacas are delightful spinach meatballs that capture the essence of Spanish cuisine in a vegetarian form. These flavorful bites are perfect for a light lunch, served with a zesty tomato sauce and fresh herbs.

Ingredients

• Fresh spinach - 200 grams
• Chickpeas (cooked) - 200 grams
• Breadcrumbs - 50 grams
• Garlic - 2 cloves
• Onion - 1 small
• Egg - 1 large
• Parmesan cheese (grated) - 30 grams
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Tomato sauce - 200 grams
• Fresh parsley (chopped) - 2 tablespoons

Steps

1. Preheat the oven to 180°C (350°F).
2. In a pan, heat 1 tablespoon of olive oil over medium heat and sauté the chopped onion and minced garlic until soft.
3. Add the fresh spinach to the pan and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
4. In a mixing bowl, mash the cooked chickpeas with a fork until somewhat smooth, leaving some texture.
5. Add the sautéed spinach, onion, and garlic mixture to the chickpeas, followed by breadcrumbs, egg, grated Parmesan, salt, black pepper, and paprika. Mix until combined.
6. Form the mixture into small balls (about 4 cm in diameter) and place them on a baking sheet lined with parchment paper.
7. Drizzle the remaining olive oil over the albondigas and bake in the preheated oven for 15-20 minutes or until golden brown.
8. While the albondigas are baking, heat the tomato sauce in a small saucepan until warm.
9. Serve the albondigas drizzled with warm tomato sauce and garnished with chopped parsley.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in iron and vitamins from spinach, promoting better health.
• High in fiber from chickpeas, aiding in digestion and maintaining a healthy gut.

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