Rinse the spinach. Put it in a frying pan dripping wet and steam it on a large fire with the lid closed until it has collapsed. Drain into a colander, rinse when cool and squeeze a tiny bit. Defrost the frozen spinach.
Remove the skin from the garlic, press it through the garlic press to the spinach and stir it in. Season with salt and pepper, then spread evenly about 3 inches high in a buttered baking dish.
Remove the skin from the onion and chop finely. Sauté in butter until light yellow. Add paprika, cumin, cinnamon and ground cloves and saute until it smells good. Cool.
Knead the minced meat with the onion mixture, breadcrumbs and egg yolks and season with thyme, salt and pepper. Form small balls from the meat dough and press an indentation into them with your thumb.
Heat the clarified butter in a frying pan. Fry the meatballs on all sides for 2 minutes, then place them on the spinach. Cover with aluminum foil.
Bake the köfte in the oven heated to 200 °C on the second rack from the bottom for 25 to 30 minutes.
In the meantime, chop the mint. Mix with the yogurt. Add the oil in a thin thread. Season the sauce with sugar, nutmeg and juice of one lemon. Serve separately with the köfte.
Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?
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