Italianmeatballsinspinachcreamsauce Recipes

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ITALIAN MEATBALLS IN SPINACH CREAM SAUCE



Italian Meatballs in Spinach Cream Sauce image

Make and share this Italian Meatballs in Spinach Cream Sauce recipe from Food.com.

Provided by crymara

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

35 -40 frozen italian meatballs
1 cup frozen spinach, cut up
1 cup beef stock
1/2 cup sour cream
1 tablespoon dried dill
1 tablespoon cumin
1/4 teaspoon lemon juice
1/4 teaspoon salt
1 tablespoon cornstarch

Steps:

  • Place frozen meatballs in bottom of round casserole.
  • Sprinkle frozen spinach on top of meatballs.
  • Whisk beefstock, sourcream, dill, cumin, lemon juice, salt and cornstarch together in seperate bowl.
  • Pour over meatballs, cover and bake in 350 degree oven for 45 minutes or until done.
  • Stir halfway through cooking and take off lid to thicken sauce.
  • Serve over rice or egg noodles.
  • Add extra sourcream after cooking if you like a stroganoffy sauce.

Nutrition Facts : Calories 93.1, Fat 6.8, SaturatedFat 4, Cholesterol 12.7, Sodium 389.4, Carbohydrate 5.9, Fiber 1.5, Sugar 0.4, Protein 3.6

MEATBALLS WITH CREAMY SPINACH SAUCE



Meatballs With Creamy Spinach Sauce image

Make and share this Meatballs With Creamy Spinach Sauce recipe from Food.com.

Provided by JustJanS

Categories     Veal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

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