Meatballs With Creamy Spinach Sauce

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.