Pork Meatballs And Spinach Pasta Recipes

PORK AND SPINACH MEATBALLS

Steps:

• Place the couscous in a bowl and cover with 150ml boiling water.
• Cover and leave to"cook".
• Heat the oil in a frying pan and add half the onion plus all of the garlic, rosemary and lemon zest.
• Cook, stirring often, for about 10 minutes.
• Spread out the contents of the pan in a mixing bowl and leave to cool.
• Trim the stalks from the coriander, then chop the leaves and fine stalks.
• Add half the coriander to a mixing bowl and combine with the egg and pork as well as some salt and pepper, if desired.
• Add the couscous too.
• Use your hands to mix everything together, forming it into a ball.
• Rinse your hands, then pinch off small pieces and form into individual balls about the size of a cherry tomato.
• Transfer to a plate as you go.
• When done, cover with clingfilm and chill in the fridge.
• Now make the sauce.
• Dissolve the chicken stock cubes in 1 1/2 litres of boiling water.
• Heat the butter in a large pan.
• Stir in the remaining onion and cook until lightly browned.
• Sift the flour over the top, stir until it disappears, then add the hot stock.
• Stir constantly as it comes to a boil.
• Lower the heat and cook gently for five minutes.
• Then add in the spinach and remaining coriander.
• Cook for five more minutes, then juice the lemon into the pan.
• Drop the chilled meatballs into the simmering sauce.
• Return to a simmer and cook, covered, for 15 minutes.
• Shake the pan every so often to make sure the meatballs are covered.
• When the meat is cooked through serve over rice.

PORK MEATBALLS WITH ALFREDO SAUCE #RSC

Steps:

• Meatballs:.
• In a bowl mix the first 5 ingredients.
• Roll into balls approx 1 1/2" to make 12 meatballs (set aside).
• In saucepan bring beef broth to boil - reduce heat to med-high - add meatballs to the pan. Cover and cook for 15 minutes then turn meatballs onto the other side and cook an additional 15 minutes.
• Cook pasta according to the package directions.
• Meanwhile prepare the sauce:.
• In a skillet on med-high heat melt 2 TBS butter, adding onions & garlic cooking until soft (approx 2 min); add mushrooms and cook an additional 2 minutes then add the spinach cooking another 2 minutes until the spinach is wilted. Set aside in a bowl.
• In the same skillet melt remaining 6 TBS butter, add heavy cream and cook on medium heat a couple of minutes until sauce thickens slightly. Reduce the heat to low and add the parmesan and ricotta cheeses stirring until smooth. Add the Hidden Valley Original Ranch Dressing stirring an additional minute.
• Add the spinach and mushroom mixture to the sauce in the skillet folding in the cooked pasta. Transfer to serving dish.
• Remove the meatballs from the broth (discarding the broth) and spoon the meatballs into the pasta sauce.
• Serve with salad and bread. Enjoy!