Meatballs With Creamy Spinach Sauce |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A magazine find that I haven't tried yet. I love the ingredients though and plan to try it soon. Ingredients:
1/4 cup olive oil |
1 onion, finely chopped |
1/2 cup pine nuts, chopped |
3 garlic cloves, crushed |
500 g veal mince |
2 tablespoons finely chopped basil |
1 cup fresh breadcrumb |
1 tablespoon finely grated lemon rind |
1/4 cup finely grated parmesan cheese |
100 g feta, crumbled |
1 egg, lightly beaten |
250 g frozen spinach, thawed, drained, squeezed dry, chopped |
25 g butter |
4 green onions, finely chopped |
2 cups cream |
fresh ground black pepper |
Directions:
1. Heat 1 tablespoon oil in a large frying pan over medium heat. Add the onion, pine nuts and garlic. Cook stirring often, until the onion is soft. Transfer to a bowl and allow to cool slightly.
2. Add the mince, basil, breadcrumbs, lemon rind cheeses and egg.
3. Mix (with your hands) until well combined.
4. Roll 2 tablespoons mixture into balls, place on a tray, cover and refrigerate for 30 minutes.
5. Heat the remaining oil in the pan, add the meatballs and cook turning gently occasionally until browned all over and cooked through.
6. To make the spinach sauce, melt the butter in a pan, add the green onions and cook, stirring for 1 minute.
7. Add the spinach and cream and bring to the boil. Cook for 10 minutes or until slightly thickened then transfer to a blender and puree until smooth.
8. Season to taste with black pepper.
9. Serve the meatballs on mash or egg noodles with spinach sauce spooned over.
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