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Meatballs With Spinach meats, spanish 400 gm lean beef, minced 400 gm lean pork, minced 8 mushrooms, sliced 100 gm spinach, cooked and chopped 2 eggs, beaten 1 fresh bread crumbs, soaked in milk 1 milk 1 flour 1 fresh parsley, chopped 1 spanish extra virgin olive oil 1 for the sauce: 2 onions, chopped 2 spring onions, chopped 4 cloves garlic, roughly chopped 2 ripe tomatoes, roughly chopped 1 spanish extra virgin olive oil 1 small glass beef stock 1 salt and freshly ground black peppe; r 1. In a bowl, mix together the two meats, spinach, egg, bread crumbs and salt. Roll about a tablespoon amount of meat to form a ball, toss in the flour. Do this to form all the meatballs then fry gently until browned. 2. To make the sauce: saute the vegetables in a pot with the oil, adding the stock if they become dry, and salt and pepper. Cook gently from 15 minutes, Now blend in a food processor and return to the pot, carefully adding the meatballs. Stir in the mushroom slices and parsely and cook gently for a further 15 minutes. Contributor: Esther Pérez Solsona Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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