Veal Meatballs with Spinach and Gorgonzola
Tender veal meatballs mixed with fresh spinach and rich gorgonzola cheese, coated for a crispy outside and juicy inside—perfect for appetizers or a hearty meal.
Ingredients
Main Ingredients
- 1 1/3 lb veal (ground)
- 2 1/2 oz baby spinach
- 3 oz gorgonzola cheese
- Salt and black pepper, to taste
- 6 tbsp flour
- 2 large eggs (about 100 g), beaten
- 1 cup dried bread crumbs
- Olive oil, a drizzle (for browning)
Optional Ingredients
- Pinch of garlic powder adds depth without changing the main flavor
- Lemon zest brightens the richness of gorgonzola
- Chopped parsley fresh finish
- Chili flakes tiny heat to balance the cheese
- Extra breadcrumbs if the mixture feels too soft to roll
Instructions
Preparation
- Set up your station: Place three shallow bowls in a row: Bowl 1: flour; Bowl 2: beaten eggs; Bowl 3: dried bread crumbs.
- Prep spinach: Rinse and dry baby spinach well. Excess water can make the mixture too soft.
- Cut the gorgonzola: Break it into small chunks so it blends evenly.
- Warm up the cooking surface: Heat a griddle or large skillet over medium to medium-high heat.
Mixing / Assembling
- Blend the mixture: Add the veal, spinach, gorgonzola, salt, and pepper to a blender or food processor.
- Pulse several times until the mixture becomes uniform and holds together easily.
- Shape the meatballs: With slightly damp hands, roll into 24 meatballs (about the size of a walnut / golf ball).
Cooking / Browning
- Coat each meatball in flour, dip into beaten egg, and roll in breadcrumbs.
- Add a drizzle of olive oil to the hot surface and place meatballs with space between them.
- Cook about 10 minutes total, turning every couple of minutes to brown all sides evenly.
Resting / Finishing
- Transfer to a plate (paper towel-lined if desired) and rest for 2–3 minutes.
- Taste one and add a pinch of salt if needed, then serve warm for maximum crispness.
Notes
For best texture: Don’t run the blender nonstop; pulse instead. Chill the mixture if it's warm in the kitchen. Let coated meatballs sit for 5 minutes before cooking for extra crunch.