Veal Meatballs with Spinach and Espelette Pepper

Préparation
10min
Cooking
15min
Difficulty
Cost
For 4 people
  • 1 tbsp olive oil
  • 2 minced shallots
  • 1 clove garlic, crushed
  • 600 g veal (shoulder or cushion), ground
  • 150 g spinach
  • 1 egg
  • 50 g cooked rice
  • 3 lettuce leaves
  • Espelette pepper
  • Salt
  • Freshly milled pepper

    • Heat the oil slowly in a frying pan and brown the shallots and garlic for 2 min.

    Wash and dry the spinach and chop it finely.

    Mix the meat, shallots, garlic, spinach, egg and rice in a bowl and season.

    Make bite-sized meatballs.

    Place the lettuce leaves in the bottom and on the sides of the steamer basket, lay the meatballs on top, sprinkle with Espelette pepper and cook for 15 min.

    Serve hot.

    Perfect wine pairing

    More about this grape variety

    Pinot Noir de France

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