Baked Spanish Spinach Balls in Roasted Bell Pepper Sauce Albond
Transform your dinner table with these irresistible Baked Spanish Spinach Balls in Roasted Bell Pepper Sauce, a flavor-packed fusion of hearty greens and bold Mediterranean flair. Tender spinach balls, crafted with fresh spinach, Parmesan cheese, and aromatic spices, are baked to golden perfection for a lighter alternative to traditional fried versions. The dish reaches new heights with the addition of a smoky, velvety roasted red bell pepper sauce, enriched with tomato paste, cayenne pepper, and sautéed onions for a dynamic yet balanced tang. Perfect as a crowd-pleasing appetizer or a delightful vegetarian main course, this recipe is a feast for the senses, ready in under an hour. Serve with a sprinkle of fresh parsley and an extra drizzle of olive oil to impress your guests with every flavorful bite!
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Recipe Information
Ingredients
- 300 grams Fresh spinach
- 100 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 2 large Eggs
- 2 Garlic cloves, minced
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 3 large Red bell peppers
- 1 medium Onion, diced
- 3 tablespoons Olive oil
- 200 ml Vegetable broth
- 1 tablespoon Tomato paste
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
Wash the spinach thoroughly and cook it in boiling water for 2-3 minutes until wilted. Drain well and squeeze out all liquid, then finely chop it.
In a large mixing bowl, combine the chopped spinach, breadcrumbs, Parmesan cheese, eggs, minced garlic, paprika, salt, and pepper. Mix until well combined. The mixture should hold together when shaped into a ball.
Roll the mixture into small balls, about the size of a golf ball, and place them on the prepared baking tray.
Bake the spinach balls in the preheated oven for 15-20 minutes until firm and lightly golden.
While the spinach balls are baking, prepare the roasted bell pepper sauce. First, roast the red bell peppers over a gas flame or under a broiler, turning occasionally, until the skin is charred and blistered. Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 5-10 minutes. Peel off the skins, remove the seeds, and chop the flesh roughly.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté for 5-7 minutes until softened. Stir in the chopped roasted peppers, vegetable broth, tomato paste, and cayenne pepper. Let it simmer for 5 minutes.
Transfer the sauce mixture to a blender and blend until smooth. Adjust seasoning with salt and pepper to taste.
To serve, spoon the roasted bell pepper sauce onto plates and place the baked spinach balls on top. Garnish with fresh parsley and an extra drizzle of olive oil if desired.
Enjoy your Baked Spanish Spinach Balls in Roasted Bell Pepper Sauce Albond as an appetizer or a light main course.
Nutrition Facts
Calories |
1509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 5700 mg | 248% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 36.8 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1062 mg | 82% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2143 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
