spinach polpette with easy marinara sauce

http://calgaryavansino.com/recipes/spinach-polpette-easy-marinara-sauce/

  • Serves

    makes 4 servings

  • Preparation Time

    25 minutes

  • Cooking Time

    25 minutes

Ingredients

    for the polpette:

    • 450g washed spinach
    • 1 tbsp olive oil
    • 60g or one small red onion, diced
    • 2 large garlic cloves, minced
    • 50g pumpkin seeds
    • 60g rolled oats
    • 50g coarsely grated parmesan
    • 1 egg
    • 15g fresh parsley, leaves picked
    • 1/2 tsp freshly grated nutmeg
    • 1/8 tsp cayenne pepper
    • 1/4 tsp salt, or more as needed
    • 1/4 tsp pepper
    • 60g or one small tomato, cut in small cubes, deseeded

    for the easy marinara sauce:

    • 500g or approx. five tomatoes, roughly chopped
    • 125g sun-dried tomatoes, previously soaked in hot water for 15 minutes
    • 15g fresh basil
    • 1 tbsp apple cider vinegar
    • 1 tbsp maple syrup
    • 1 tbsp dried herbs de Provence
    • 1 garlic clove
    • 1/2 fresh red chilli pepper
    • salt and pepper, to taste

      for the polpette:

      • 12 cups (firmly packed) washed spinach
      • 1 tbsp olive oil
      • 1/2 cup or one small red onion, diced
      • 2 large garlic cloves, minced
      • 1/3 cup pumpkin seeds
      • 1/2 cup rolled oats
      • 1/2 cup coarsely grated parmesan
      • 1 egg
      • 1/2 cup fresh parsley, leaves picked
      • 1/2 tsp freshly grated nutmeg
      • 1/8 tsp cayenne pepper
      • 1/4 tsp salt, or more as needed
      • 1/4 tsp pepper
      • 1/3 cup or one small tomato, cut in small cubes, deseeded

      for the easy marinara sauce:

      • 3 cups or approx. five tomatoes, roughly chopped
      • 1 1/2 cups sun-dried tomatoes, previously soaked in hot water for 15 minutes
      • 1/2 cup fresh basil
      • 1 tbsp apple cider vinegar
      • 1 tbsp maple syrup
      • 1 tbsp dried herbs de Provence
      • 1 garlic clove
      • 1/2 fresh red chilli pepper
      • salt and pepper, to taste
      Share This!
      Print This!

      My favourite new meatballs! I love finding new ways to make traditional comfort foods more nutritious. Vegetarian, satisfying and family friendly – this is definitely a recipe to add in to your routine.

      To make the polpette:

      Pre-heat oven to 180C/350F.

      Blanch the spinach in a big pot of boiling water for 2 minutes. Drain and set aside. Once it is cold enough to handle, squeeze all the extra liquid out of it; this is crucial or you’ll end up with a very wet mix.

      Warm 1 tbsp of olive oil in a medium-sized pan. Add the diced onion and cook for 2 minutes. Add the minced garlic and the pumpkin seeds. Reduce heat to low and cook for 5 more minutes, until onions are soft and golden. Remove from the heat and let cool for a few minutes.

      Put the oats in a food processor and blend until you reach the consistency of a coarse flour. Add the onion mix together with the parmesan, egg, cooled spinach, parsley, nutmeg, cayenne pepper, salt and pepper. Pulse 15 times – you want to have some texture so just mix until everything comes together.

      Pour the mix in a bowl and add the tomato cubes. Then roll the mixture into golf-sized balls and place on a lightly-oiled baking tray and cook in the oven for 25 minutes, until nicely golden.

      To make the sauce:

      Put the chopped fresh and sun-dried tomatoes, basil, vinegar, maple syrup, dried herbs, garlic and red chilli pepper in a food processor. Blitz for a couple of minutes. Season with salt and pepper. This sauce is delicious raw, but you can warm it up in a small sauce pan just before serving.

      Once the polpette are cooked, serve with the marinara sauce, along with your favourite buckwheat spaghetti or noodles. I suggest celeriac noodles!