Spinach, Rice, and Meat Balls

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

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.


  • ½ cup cooked rice (2 tablespoons raw)
  • 2 cups minced stewed beef and cooked spinach
  • 2 tablespoons chopped parsley
  • 1 egg, beaten
  • 3 tablespoons grated Swiss or Parmesan cheese
  • salt
  • freshly ground black pepper
  • 3 tablespoons flour
  • 2 tablespoons olive oil
  • 3 tablespoons grated cheese


Put the rice in a large bowl and add the spinach and beef, the parsley, egg, and cheese. Stir and add salt and freshly ground black pepper to taste.

Taking a tablespoonful of the mixture at a time, make small round balls. Sprinkle the flour on a tray and roll the balls in it.

Bring a large pot of salted water to a boil. Drop the balls in and cook over a medium flame for 8 to 10 minutes (they are cooked when they rise to the surface). Drain them on paper towels and arrange them in a shallow dish. Sprinkle with olive oil and cheese. Check the seasoning and serve.

These balls can be cooked ahead and reheated in a 350° oven for 10 minutes.