Meatballs with spinach
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | lean beef, minced |
| 400 | grams | lean pork, minced |
| 8 | mushrooms, sliced | |
| 100 | grams | spinach, cooked and chopped |
| 2 | eggs, beaten | |
| fresh bread crumbs, soaked in milk | ||
| milk | ||
| flour | ||
| fresh parsley, chopped | ||
| spanish extra virgin olive oil | ||
| for the sauce: | ||
| 2 | onions, chopped | |
| 2 | spring onions, chopped | |
| 4 | cloves garlic, roughly chopped | |
| 2 | ripe tomatoes, roughly chopped | |
| spanish extra virgin olive oil | ||
| small glass beef stock | ||
| salt and freshly ground black peppe; r | ||
Directions
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