Pork spinach meatballs

1 serving


Finely chop pork, onion, mushrooms or celery. Mix these ingredients, add 0. 5 tsp salt and ground pepper to taste. Roll balls with a diameter of about

2. 5 cm from minced meat. Do not use great effort when rolling balls so that meatballs do not turn out to be stiff. * Heat enough vegetable oil in a wok or deep frying pan and fry the meatballs over medium heat until brown and ready. In order to make sure you are ready, cut 1-2 meatballs: the meat should not have a light pink color. Wash and dry the spinach. Large leaves are divided into 2-3 parts. For 2 minutes, lower the spinach into boiling water, roll back into a colander and rinse under a stream of cold water until completely cooled. Finely chop or crush the garlic. Heat in a wok or frying pan
1. 5 a tablespoon of vegetable oil and add spinach and warm over a high heat for 2-3 minutes. Add garlic, sugar and salt to taste. Keep over medium heat under a closed lid until the spinach is dark green and soft. Stir 1 tablespoon flour in 100ml water, add to the spinach and warm until the taste of the flour disappears. Put the spinach in a heated dish, put the meatballs on top and heat for a couple of 2-3 minutes