Spinach, Rice, and Meat Balls

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By Mireille Johnston

Published 1990

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These little balls are called tout-nus (all naked) because basically they are the filling for ravioli, but without their coats of dough. You can prepare them from leftover ravioli filling made of spinach and boeuf à la niçoise, or else with spinach and any leftover meat or with spinach and lean salt pork or ham. In all cases, children will love them and they are wonderful for a buffet.