GASTRONOMY - Meatballs with spinach, Greek yoghurt sauce and whole grain sanape

300 g of meatballs (3 meatballs each)
150 g of Greek yogurt
30 g of grain mustard
Orange and lemon zest
Extra virgin olive oil a sufficient quantity
Salt a sufficient quantity

For the yoghurt cream: select either Greek or whole yoghurt, mix it with a spoon, add mustard, very thin citrus zest, Extra virgin olive oil, salt, pepper, mix everything with a spoon and let it sit.

For the meatballs: add a Extra virgin olive oil drizzle in the pan, add a small amount of water and place the meatballs. Cover the pan with a lid and bring to a boil. Once the liquid has boilied, remove the lid and finish cooking by deglazing the liquid. Serve the meatballs as you like, on a plate or bowl as an appetizer, add a little sauce on the meatballs and leave some aside.


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