Sephardic Spinach & Lemon Meatballs

We love meatballs in almost any of their guises, but the sprinkle of lemon was new to us and adds a real zing to the meatballs. To do the chiffonade, stack and roll the leaves and slice finely.

• 2 pounds fresh spinach
• 3/4 pound ground beef or lamb
• 3 tablespoons matzo meal or bread crumbs
• 1 egg
• Salt and pepper to taste
• Juice of 1 lemon

METHOD

Chop spinach into a fine chiffonade. Mix with ground meat, matzoh meal, egg, salt and pepper. Lightly shape into medium size balls. Fry in small amount of oil over medium heat. When ready to serve, sprinkle with some lemon juice.

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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