Yield: 4 servings
Measure | Ingredient |
---|---|
400 grams | lean beef, minced |
400 grams | lean pork, minced |
8 \N | mushrooms, sliced |
100 grams | spinach, cooked and chopped |
2 \N | eggs, beaten |
\N \N | fresh bread crumbs, soaked in milk |
\N \N | milk |
\N \N | flour |
\N \N | fresh parsley, chopped |
\N \N | spanish extra virgin olive oil |
\N \N | for the sauce: |
2 \N | onions, chopped |
2 \N | spring onions, chopped |
4 \N | cloves garlic, roughly chopped |
2 \N | ripe tomatoes, roughly chopped |
\N \N | spanish extra virgin olive oil |
\N \N | small glass beef stock |
\N \N | salt and freshly ground black peppe; r |
1. In a bowl, mix together the two meats, spinach, egg, bread crumbs and salt. Roll about a tablespoon amount of meat to form a ball, toss in the flour. Do this to form all the meatballs then fry gently until browned.
2. To make the sauce: saute the vegetables in a pot with the oil, adding the stock if they become dry, and salt and pepper. Cook gently from 15 minutes, Now blend in a food processor and return to the pot, carefully adding the meatballs. Stir in the mushroom slices and parsely and cook gently for a further 15 minutes.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000