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Giant Stuffed Meatballs With St Agur and Spinach

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This was an improvised speedy supper recipe dreamed up last night, quite delicious. Unfortunately as it was improvised I can only give very vague measurements.

This was an improvised speedy supper recipe dreamed up last night, quite delicious. Unfortunately as it was improvised I can only give very vague measurements.

Ingredients

Serves: 4

Metric Cups

For the for the Meatballs

  • 1 handful semolina
  • 2 tablespoons chopped chives
  • 2 cloves garlic (minced)
  • 1 lemon (zest)
  • 1 sprinkling of maldon salt
  • 2 handfuls dried breadcrumbs
  • olive oil (for frying)
  • 400 grams minced pork
  • 1 sprinkling of black pepper

For the Filling

  • 2 handfuls fresh spinach
  • 2 cloves garlic
  • 4 teaspoons st agur spreadable cheese (or maybe cream cheese with herbs)
  • 25 grams butter
  • grinding nutmeg
  • salt
  • pepper

For the for the Meatballs

  • 1 handful semolina
  • 2 tablespoons chopped chives
  • 2 cloves garlic (minced)
  • 1 lemon (zest)
  • 1 sprinkling of sea salt flakes
  • 2 handfuls dried breadcrumbs
  • olive oil (for frying)
  • 14⅛ ounces ground pork
  • 1 sprinkling of black pepper

For the Filling

  • 2 handfuls fresh spinach
  • 2 cloves garlic
  • 4 teaspoons st agur spreadable cheese (or maybe cream cheese with herbs)
  • ⅞ ounce butter
  • grinding nutmeg
  • salt
  • pepper

Method

Giant Stuffed Meatballs With St Agur and Spinach is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 200ºC.
  • For the meatballs, place all ingredients apart from the breadcrumbs and olive oil in a bowl and combine thoroughly with hands.
  • Divide into 4 portions.
  • Form each portion into thin round patties, like a very thin burger. Set aside in the fridge.
  • In a frying pan melt the butter on a low heat, add the garlic and allow to infuse, but do not allow it to brown.
  • Add spinach to the garlic butter and wilt. Add seasoning and grated nutmeg.
  • Remove to a plate and allow to cool.
  • Remove patties from the fridge, line each patty with some cooled wilted spinach (leaving space around the edge), and in the centre place a dollop of St Agur (be careful not to over fill).
  • Next is the messy bit, using your hands, enlose the cheese and spinach within the pork patties, forming into a giant meatball (roughly the size of a cricket ball). It helps to fold a bit of the spinach over the cheese before bringing around the pork. Dont panic if it won't close it fully, or if some cheese oozes out, do your best and place on a plate seam side down.
  • Chill for 20-30 mins.
  • Roll each meatball in dried breadcrumbs, beginning with the seam, an area with which you must be generous.
  • Heat olive oil in a frying pan. Carefully brown the meatballs on all sides. The seam will probably come open, but once browned, push it back together and place seam side down in a roasting tin.
  • Roast in a 200ºC oven for 30-35 minutes or until the pork is cooked through.
  • I served this with a lemon butter sauce, tenderstem broccoli, roasted cherry vine tomatoes and sauteed new potatoes.

  • Preheat oven to 200ºC.
  • For the meatballs, place all ingredients apart from the breadcrumbs and olive oil in a bowl and combine thoroughly with hands.
  • Divide into 4 portions.
  • Form each portion into thin round patties, like a very thin burger. Set aside in the fridge.
  • In a frying pan melt the butter on a low heat, add the garlic and allow to infuse, but do not allow it to brown.
  • Add spinach to the garlic butter and wilt. Add seasoning and grated nutmeg.
  • Remove to a plate and allow to cool.
  • Remove patties from the fridge, line each patty with some cooled wilted spinach (leaving space around the edge), and in the centre place a dollop of St Agur (be careful not to over fill).
  • Next is the messy bit, using your hands, enlose the cheese and spinach within the pork patties, forming into a giant meatball (roughly the size of a cricket ball). It helps to fold a bit of the spinach over the cheese before bringing around the pork. Dont panic if it won't close it fully, or if some cheese oozes out, do your best and place on a plate seam side down.
  • Chill for 20-30 mins.
  • Roll each meatball in dried breadcrumbs, beginning with the seam, an area with which you must be generous.
  • Heat olive oil in a frying pan. Carefully brown the meatballs on all sides. The seam will probably come open, but once browned, push it back together and place seam side down in a roasting tin.
  • Roast in a 200ºC oven for 30-35 minutes or until the pork is cooked through.
  • I served this with a lemon butter sauce, tenderstem broccoli, roasted cherry vine tomatoes and sauteed new potatoes.

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