PORK AND SPINACH MEATBALLS
These tasty little morsels can be made ahead of time and then just reheated when you're ready. Serve them as a main course, with a bowl of tzatziki. You could also top the dish with some finely sliced spring onions.
Provided by Sackville
Categories Weeknight
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 495.5, Fat 36, SaturatedFat 13.8, Cholesterol 126.9, Sodium 448.2, Carbohydrate 16.8, Fiber 2.1, Sugar 1.4, Protein 25.6
PORK MEATBALLS WITH ALFREDO SAUCE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Pork meatballs with spinach, portabella mushrooms, and pasta in a creamy Alfredo sauce.
Provided by Chef B Koss
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 1527.3, Fat 122.9, SaturatedFat 62.6, Cholesterol 365.4, Sodium 1526.2, Carbohydrate 58.7, Fiber 5.7, Sugar 5.6, Protein 50.8
SPINACH AND PORK TENDERLOIN PASTA TOSS
Here's our tried-and-true way of making new spinach lovers: Serve it up in a pasta with pork tenderloin and a rich, creamy sauce.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package; keep warm. Lightly spray large skillet with cooking spray; heat on medium-high heat. Add onion; cook 5 to 7 min. or until softened. Add cream cheese, broth, mustard and pepper; cook until heated through.
- Add pork; cover. Reduce heat to low; cook 10 to 12 min. or until pork is cooked through.
- Drain pasta. Immediately add to skillet along with spinach. Toss until spinach is wilted.Serve topped with cheese.
Nutrition Facts : Calories 460, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 680 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 5 g, Protein 36 g
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