Meatballs with spinach

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

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