Spinach Polpette with Tomato Spaghetti

Actually writing a recipe for people to follow seems like it’s going to be a rarity on this blog, but google didn’t provide me with a suitable one so I figured I’d share this one.  Plus I’m entering it in this month’s Credit Crunch Munch hosted by Fab Food 4 All and Fuss Free Flavours, nothing wrong with a little healthy competition!

For those of you embarking on Oxfam’s ‘Live Below the Line’ campaign, this dish comes in at around 75p per serving.  So it’s still relatively expensive for £1 a day but it’s a tasty, healthy vegetarian alternative to meatballs.  I got the idea from Zizzi summer menu, where their fried version of the polpette is served with chilli tomato sauce and courgette ribbons.


200g spinach

Handful of grated parmesan/ pecorino

Handful of fresh breadcrumbs

1 onion

2 cloves garlic, sliced

1 tsp chilli flakes

200g cherry tomatoes

Wholemeal spaghetti 75-100g per person

Steam/microwave the spinach, squeeze the water out and finely chop.  Mix with the cheese and breadcrumbs and season.

Chop the onion, (more skilfully than me) fry and add half to the spinach mixture.  Take teaspoons of the mixture and shape into compact balls.  Lay on an oiled baking tray and spray with more oil and bake for 10 mins.


Whilst the polpette are baking, boil the pasta.  Add the garlic, chilli and tomatoes to the remaining onion and cook down till it forms a sauce to coat the pasta. Serve with the polpette.




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