Prep 30 mins
Cook 20 mins
A magazine find that I haven't tried yet. I love the ingredients though and plan to try it soon.
- 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
- 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.
- Add the mince, basil, breadcrumbs, lemon rind cheeses and egg.
- Mix (with your hands) until well combined.
- Roll 2 tablespoons mixture into balls, place on a tray, cover and refrigerate for 30 minutes.
- Heat the remaining oil in the pan, add the meatballs and cook turning gently occasionally until browned all over and cooked through.
- To make the spinach sauce, melt the butter in a pan, add the green onions and cook, stirring for 1 minute.
- 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.
- Season to taste with black pepper.
- Serve the meatballs on mash or egg noodles with spinach sauce spooned over.
Don't know if you've tried this yet, Jan, but it is definitely worth making! The meatballs are absolutely marvellous, moist and full of flavour with those combined cheeses, very easy to make, chilled in the fridge and cook off perfectly, we had half of them last night and I have frozen the other half for later in the week. I might have been better to freeze them uncooked, but I was anticipating an extra person to be eating with us, which didn't happen, so. These meatballs would also make great lunch-box fillers, DD1 was snacking on them as I tried to wrest away enough to make a second meal! The spinach sauce is great, but I wouldn't serve it with the meatballs again, it was an interesting combination, but no one was too thrilled about it, and we do like spinach. Again, I had extra sauce, and I'll be using that with pasta, liked tortellini or gnocchi, cooked and then gently baked in the sauce to allow for absorption, I think it'll be marvellous. So, two very nice recipes, Jan!