Chügeli mit Spinat

Meatballs with Spinach and an experiment with a Meatball former

Pane-bistecca

This recipe is for Chügeli (Meatballs) with spinach and an experiment with a Chügeli maker, which is so highly praised in Asia.

Chügeli is what we Swiss call meatballs, or whatever else you call them. We usually make them by hand, which is no big deal, but afterwards our hands are greasy.

In Asia, this meatball maker is used for all kinds of balls that are mixed into soup or rice noodles. Once you’ve got the trick down, it’s quick, but it takes some getting used to at first. I have found that the meat mixture (or fish mixture) needs to be kneaded well. It is best when it is completely soft and pureed. So, I will continue to make our traditional Chügeli by hand, but this thing works really well for dumplings in soups!

Prep time

20 min

Cooking time

30 min

Portions

Total time

50 min

Ingredients

800 g minced Beef
1 stale Bread Roll
1 cup Milk
1 Egg
30 g grated Cheese
100 g Spinach, chopped
2 Garlic cloves, chopped
1 small Onion, chopped
Salt and Pepper
Paprika
Chili
Rosemary
some Oil

Instructions

Step 1

Tear up the bread roll and soak in the milk. Then squeeze out the bread and mix with the meat, spices, egg, onion, garlic, cheese and spinach and knead well.

Step 2

Form golf ball-sized balls by hand and place on a plate.

Step 3

If you are using the meatball former, you can press the mixture directly into the former with a scraper. (see video). Then cut out small balls and place them directly into the hot pan.

Step 4

Fry the hand-formed meatballs in hot oil until brown on all sides. You can make a sauce with the gravy or serve them with mashed potatoes.

Notes

I will continue to make my large Chügeli by hand! Like the crispy Meatballs or the Indian Kofta or the Beef-Parmesan Meatballs.

Chügeli mit Spinat