Maghrebi veal meatballs with spinach and chickpeas from The Slow Mediterranean Kitchen: Recipes for the Passionate Cook by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on March 18, 2025

    This was a lot of ingredients and steps to prepare and assemble. While we liked it OK, doubt that I would go to all this trouble again.

  • amraub on April 09, 2012

    Used chicken stock instead of chickpea water to give sauce a bit more flavour. Followed CH suggestions to make a one-pot dinner and spinach seemed a tiny bit slimy from sitting. Next time, may try wilting spinach into cooked sauce. Very flavourful dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.