3 Reviews of Beef and Spinach Fritters

From: Elmotoo

On May 13, 2008

OOH!! Deep fried meatloaf meatballs with spinach to make them 'heathier'? Tough to beat that. Even THE PICKY ONE loved them! Fun to make, fun to eat & delicious. Made for NA*ME Tag.

From: bluemoon downunder

On Jul 30, 2008

These meatballs were moist and wonderfully flavoursome. I moistened my bread with red wine instead of water, and I used baby spinach leaves, including the stalks which are always soft enough not to need removing. I halved the salt and doubled the garlic (personal taste preferences). Because I'm always trying to lower the fat content, I cooked my meatballs on a tray, covered loosely with foil, at a medium temperature in the oven for about 25 minutes. I also added 1/2 cup of fresh, chopped parsley in step 3. We ate these with pasta and MarraMamba's The Simplest Tomato Sauce Ever (Marcella Hazan) 273976. Loved these, mersaydees: thanks for sharing this great recipe which I know I'll make again. Made for NA*ME Tag.

From: MsSally

On Aug 28, 2008

These were very good. I havved the recipe and made regular sized burgers. Served with mashed potatoes and beef gravy. Very yummy and a good way to sneak the green stuff into DH although DD didn't fall for it....