Meat Balls with Spinach and Chick Peas

Preparation info
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By Claudia Roden

Published 1986

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One of the dishes inspired by the ancient Persian tradition.


  • 750 g ( lb) beef, lamb or veal, minced
  • 1 onion, finely c


Make small meat balls in the usual way with the minced meat, onion and a little salt and pepper. Fry them lightly in oil until brown all over.

Boil the soaked and drained chick peas in water until soft. Wash the spinach leaves thoroughly, removing any thick stems. Drain well and chop the leaves finely on a board. Stew them in their own juice and the b