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vegetarian meatballs with swiss chard, spinach and ricotta, tomato sauce with sage

Tapas, Salted

An original way to prepare vegetarian meat balls, great any time of year!

Ingredients

Recipe for 12 tapas

Vegetarian meatballs

1 Bunch(es)
Swiss chard
200 Gr
Baby spinach
500 Gr
Ricotta
2 Large
Egg
70 Gr
Grated parmesan
2 Tbsp
Japanese breadcrumbs (panko)
3 Tbsp
Wheat flour
1 Tsp
Nutmeg
5 Sprig(s)
Chives

Tomato sauce with sage

4 Unit(s)
Italian tomatoes
1 Tsp
Brown sugar
1 Unit(s)
Lemon zests
3 Leaf(ves)
Sage
2 Tbsp
Parmesan
  • Olive oil
  • Salt and pepper

Preparation time: 60.00 min

Preheat your four at 400.00 °F

  • Preparation

    Wash the swiss chard stems and blanch them in salted boiling water.  Wilt the spinach in a pot with butter.  They cook quite quickly!  Transfer both cooked ingredients to a plate or tray lined with paper towel to absorb excess moisture.  You can squeeze them with your hands to remove excess moisture if necessary.

    Grate the parmesan and pluck the sage leaves.

    Finely mince the chives.

  • Vegetarian Meatballs

    Combine the ricotta, eggs, parmesan, panko, nutmeg, salt and pepper.  Add the swiss chard and spinach, mix well and set aside in the fridge for 30 minutes covered.

    Next, form the meatballs (wet your hands to make it easier).  Plan for 2-3 meatballs per person depending on the size you make.

    Set aside in the fridge once again covered with plastic wrap.

  • Tomato sauce with sage

    Cut the tomatoes into large cubes and then pass them in the blender.  

    In a hot sauce pot with oil, cook down the tomatoes until tender.  Add the sugar, lemon zest and sage leaves.

    Cook for roughly 20 minutes and then season to taste with salt and pepper.

  • Plating

    In a small serving bowl, place the tomato sauce at the bottom and then top with the meatballs.  Garnish with chives.

You can serve the sauce warm or cold, depending on the weather outside.

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LE BON BRUNCH

LE BON BRUNCH

A VEGETARIAN brunch that will surprise you, mimosa offered upon arrival

  • Caramelized balsamic and soy mushroom heads, garlic crostini, goat cheese with thyme
  • Vegetarian meatballs with Swiss chard, spinach and Ricotta, tomato sauce with sage
  • Caramelized apples Breton crepe, salted butter caramel and vanilla ice cream
  • Country bread spread, olive oil, oregano and peas, ricotta and lemon zest
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More information
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