Well this certainly is one way to eat your vegetables...fresh spinach leaves mixed into a blend of
sweet Italian fennel sausage meat, eggs, parmigiano-reggiano cheese, black pepper, soaked
bread and garlic...fried then simmered in white wine.  A tasty little morsel that can be used in
more than one way.  The slightly flattened meatball, more like a thick patty or burger can be
part of an appetizer assortment..or made larger and turned into an entree, or somewhere in the 
middle and turned into a hero between a nice piece of Italian bread or roll.  Who doesn't like a
meatball?  I see no hands raised..everyone loves meatballs..and there are just a million ways to
prepare them.  This is not a meatball with pasta recipe, it's a stand alone recipe.  Did you say
you wanted to make this with pasta?  Ok, i'll allow it.  But don't cook the meatballs or patties, i'm
not sure what I want to call them, in tomato.
This should take you about 30 minutes, from start to finish.  For 4-6 people use 1 1/2 lbs. of
loose Sweet Italian fennel sausage meat, 1 egg, beaten, 4 slices of bread, crusts removed, soaked
in milk, then squeezed out, 1/8 cup Parmigiano-Reggiano or Grana Padana cheese, 2 cups of
chopped BABY Spinach leaves (baby spinach leaves work better with this recipe as they are more
tender than full grown leaves), 1 tbs. cracked black pepper, 1 tsp. of white wine, 1 tsp. of seasoned
Italian breadcrumbs, 1/8 cup shredded mozzarella,1 minced clove of garlic.
Mix the bread with the egg and cheese, then
work in all the other ingredients, EXCEPT the spinach.  When you have amalgamated (big word!)
all the ingredients, then add the spinach and incorporate (another big word!) it into the mix.  Make
2 inch wide meatballs with them...then press them slightly between your hands.  Fry them for 6
minutes on medium in a pan with 1 tsp..olive oil.  Turn them and cook for 4 minutes, then add
1/8 cup white wine.  Let this permeate(more big words!) the meat and simmer for 15 minutes. 
The smell in your kitchen will make you very glad you followed this blogpost!
  Here's what these crusty on the
outside, fragrant, moist, earthy, and cheesy on the inside patties look like.  Serve them as an entree
or in a piece of good Italian bread or roll as a hero sandwich (us born in NYC people call them Hero
Sandwiches, it cannot be changed...)
If you noticed in the recipe,  there is no salt added.  Here's why, the sausage meat is seasoned,
well seasoned and the cheese will add extra salt, so..do not add any.  Fight the urge to cook the
spinach first also..it will not work..you will have slime in the balls (did I really just write that??)..
The baby spinach softens and cooks in the frying/braising process.
For a party...make little sliders with them, OR make them in 1/3 of their size as an appetizer or
starter.  One recipe can fit your need..As we start this week off, I wish you all nothing but the best
in your lives and enjoy cooking!!