Stuffed meatballs with spinach and tomato vegetables

Name: Stuffed meatballs with spinach and tomato vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Spinach; 2 Onions; 1 Garlic clove; 1 Bread rolls from the previous day; 500 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Feta cheese; 3 TABLESPOONS Oil; 250 g Tagliatelle (noodles); 1 package (500 g) chunky tomatoes; 1 pinch Sugar; 100 g cherry tomatoes; 7-10 Tbsp Oregano

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Spinach
2 Onions
1 Garlic clove
1 Bread rolls from the previous day
500 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Feta cheese
3 TABLESPOONS Oil
250 g Tagliatelle (noodles)
1 package (500 g) chunky tomatoes
1 pinch Sugar
100 g cherry tomatoes
7-10 Tbsp Oregano

Directions

1
Clean, wash and roughly chop the spinach. Peel and finely chop the onions. Peel garlic and press it through a garlic press. Soak the rolls in cold water. Squeeze the rolls well.
2
Knead minced meat, half of the onion cubes, bread roll and egg. Season with salt and pepper. Cut feta into 8 cubes. Form 8 longish meatballs from the minced dough, pressing 1 feta cube in the middle of each.
3
Heat 2 tablespoons of oil in a frying pan and fry the meatballs for about 10 minutes. Prepare the pasta in salted water according to the instructions on the packet. Heat 1 tablespoon of oil in a frying pan. Fry the rest of the onion cubes and garlic in it.
4
Add the spinach and let it collapse. Pour on chunky tomatoes and season with salt, pepper and sugar. Simmer for 5 minutes. Clean and wash the cherry tomatoes and possibly cut them in half. Add to the sauce and cook briefly.
5
Drain the pasta and let it drain well. Arrange noodles, meatballs and spinach-tomato vegetables on plates. Garnish with oregano.