{"id":165274,"date":"2025-06-14T18:04:41","date_gmt":"2025-06-14T10:04:41","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=165274"},"modified":"2025-06-14T18:04:42","modified_gmt":"2025-06-14T10:04:42","slug":"chuegeli-mit-spinat","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2025\/06\/14\/chuegeli-mit-spinat\/","title":{"rendered":"Ch\u00fcgeli mit Spinat"},"content":{"rendered":"\n
\"Ch\u00fcgeli<\/figure>\n\n\n\n
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Meatballs with Spinach and an experiment with a Meatball former<\/h3>
Pane-bistecca<\/div><\/div>\n
\n This recipe is for Ch\u00fcgeli (Meatballs) with spinach and an experiment with a Ch\u00fcgeli maker, which is so highly praised in Asia.

\nCh\u00fcgeli 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. \n

\n\t\tIn 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 Ch\u00fcgeli by hand, but this thing works really well for dumplings in soups! <\/div>\n
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Prep time<\/div>\n
20 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
30 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
50 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t