Polpette alla Fiorentina
Polpette alla Fiorentinan is a gluten free, dairy free, paleolithic, and primal main course. This recipe serves 4 and costs $4.86 per serving. One serving contains 750 calories, 51g of protein, and 49g of fat. A couple people made this recipe, and 23 would say it hit the spot. It is brought to you by The Healthy Foodie. A mixture of ground pepper, garlic, fresh parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is spectacular. If you like this recipe, take a look at these similar recipes: Bisteccan alla Fiorentina, Sea Bass alla Fiorentina, and Polpette alla Napoletana.
Servings: 4
Ingredients:
454g baby spinach leaves, roughly chopped
1/2 tsp baking soda
1 large can diced tomatoes
2 cups raw cauliflower, grated
1 tsp chili pepper flakes
2 tbsp Dijon mustard
1 tbsp dried thyme
2 large eggs
1 tsp fennel seeds
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1 tsp garlic powder
900g (2lb) grassfed ground beef
1/2 tsp ground white pepper
1/2 tsp freshly grated nutmeg
1 small onion, diced
1 tsp onion powder
1 tbsp dried oregano
1 tsp freshly cracked black pepper
1 tsp Himalayan salt
1 small can tomato paste
2 cups water
Equipment:
ice cream scoop
mixing bowl
pot
frying pan
Cooking instruction summary:
Add all the ingredients for the meatballs to a large mixing bowl and knead well with clean hands to fully combine.Form into 16-18 meatballs, roughly the size of a squash ball (a medium sized spring loaded ice cream scoop really helps to do this quickly and efficiently).Place a large heavy skillet over medium high heat and add a liberal amount of cooking fat, preferably lard or ghee. Sear the meatballs in batches, about 6-8 at a time, until they get nice and browned all around, about 4-5 minutes, then transfer them to a large stockpot while you work on the rest of the meatballs. Once all the meatballs have been seared, add tomatoes, water, tomato paste and spices to the stock pot. Bring to a boil, reduce the heat, cover and cook the meatballs for about one hour on a slow simmer, stirring very delicately from time to time. Remove the lid and continue cooking for about 20 minutes, until the sauce thickens. Kill the heat, add the spinach and very delicately mix it in. Cover the pot and let the dish rest for 5 to 10 minutes until the spinach is completely wilted.
Step by step:
1. Add all the ingredients for the meatballs to a large mixing bowl and knead well with clean hands to fully combine.Form into 16-18 meatballs, roughly the size of a squash ball (a medium sized spring loaded ice cream scoop really helps to do this quickly and efficiently).
2. Place a large heavy skillet over medium high heat and add a liberal amount of cooking fat, preferably lard or ghee. Sear the meatballs in batches, about 6-8 at a time, until they get nice and browned all around, about 4-5 minutes, then transfer them to a large stockpot while you work on the rest of the meatballs. Once all the meatballs have been seared, add tomatoes, water, tomato paste and spices to the stock pot. Bring to a boil, reduce the heat, cover and cook the meatballs for about one hour on a slow simmer, stirring very delicately from time to time.
3. Remove the lid and continue cooking for about 20 minutes, until the sauce thickens. Kill the heat, add the spinach and very delicately mix it in. Cover the pot and let the dish rest for 5 to 10 minutes until the spinach is completely wilted.
Nutrition Information:
covered percent of daily need
