MEATBALLS WITH CREAMY SPINACH SAUCE
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
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.
CRISPY CHICKEN WITH CREAMED SPINACH GRAVY
This dish is a play on chicken fried steak. Instead of beef, a chicken breast is lightly battered with egg, then fried and smothered with a creamed spinach gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet on the middle oven rack; preheat to 200˚ F. Place each chicken breast between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Season with salt and pepper.
- Put 1 cup flour on a plate. Beat the eggs in shallow bowl. Heat a large cast-iron skillet over medium-high heat, then add the vegetable oil. Coat 2 chicken breasts in the flour, then dip in the beaten eggs. Carefully add to the skillet and cook until golden brown and cooked through, about 3 minutes per side (reduce the heat slightly if the chicken is browning too quickly). Remove the chicken to the hot pan in the oven. Repeat with the remaining 2 chicken breasts.
- Discard the oil and wipe out the skillet. Add the butter and melt over medium-high heat. Whisk in the remaining 1/4 cup flour; cook, whisking, until the mixture is bubbling but not browning, 1 to 2 minutes. Gradually whisk in the milk, then the chicken broth until smooth. Bring to a boil, then reduce the heat and simmer until thickened, 4 to 5 minutes. Stir in the spinach and Parmesan and cook until heated through and well combined, 3 to 5 minutes. Remove from the heat and stir in the lemon zest and nutmeg; season with salt and pepper. Serve over the chicken.
Nutrition Facts : Calories 650, Fat 30 grams, SaturatedFat 13 grams, Cholesterol 237 milligrams, Sodium 577 milligrams, Carbohydrate 42 grams, Fiber 3 grams, Protein 51 grams, Sugar 8 grams
MEATBALL AND SPINACH NO-SAGNA
Make and share this Meatball and Spinach No-Sagna recipe from Food.com.
Provided by Kitchen__Princess
Categories Meatballs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the broiler.
- Place the ground sirloin in a large mixing bowl and punch a well into the center of the meat. Fill the well with the egg, bread crumbs, onion, half of the chopped garlic, half of the parsley, the Parmigiano and Romano cheese, and a little salt and pepper. Mix the meatball ingredients until well combined yet not overmixed. Divide into 4 equal parts, then roll each part into 5 balls. Heat a large non-stick skillet over medium-high heat with the EVOO. Add the meatballs and brown on all sides, about 5 minutes.
- Scoot the meatballs to the side of the skillet and add the remaining garlic and the red pepper flakes. Cook for 1 minute. Add the tomatoes, mix to combine. Shake the skillet to coat the meatballs in the sauce and simmer for 5 to 6 minutes more. While the meatballs are simmering, start the spinach.
- Heat the medium-size skillet over medium-high heat with the EVOO. Add the onion, salt, and pepper. Cook for 1 minute. While the onion is cooking, transfer the defrosted spinach to a clean kitchen towel and wring all the liquid out. Add the spinach, chicken stock, and cream to the skillet. Season with nutmeg and cook for 2 minutes or until the mixture is thick.
- Spread the spinach mixture over the bottom of the baking dish. Top with the meatballs and tomato sauce. Top that with the shredded provolone or Italian four-cheese blend. Place under the preheated broiler about 6 inches from the heat to melt and evenly brown the cheese about 3 minutes. Remove no-sagna from the broiler and garnish with lots of torn or shredded basil.
Nutrition Facts : Calories 605.1, Fat 48.9, SaturatedFat 23.4, Cholesterol 145.1, Sodium 973.6, Carbohydrate 15.4, Fiber 4.1, Sugar 3.1, Protein 29.4
SPINACH DIP-STUFFED MEATBALLS RECIPE BY TASTY
Here's what you need: cream cheese, spinach, garlic powder, shredded mozzarella cheese, ground beef, ground pork, egg, parsley, bread crumbs, salt, pepper, marinara sauce, fettuccine
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix cream cheese, spinach, garlic powder, and mozzarella until smooth.
- Mix ground beef, pork, egg, parsley, breadcrumbs, salt, and pepper until evenly combined.
- Take a golf ball-sized handful of the meatball mixture and press it flat in the palm of your hand.
- Place a spoonful of the spinach dip in the center of the meat and fold the edges over the dip, sealing it and rolling into a ball.
- Repeat with the remaining meat and dip.
- In a pan over medium-high heat, sear meatballs for about a minute, then flip.
- Add the marinara sauce and mix.
- Cook for about 15 minutes, until meatballs are cooked through and sauce is thick.
- Serve with fettuccine.
- Enjoy!
Nutrition Facts : Calories 979 calories, Carbohydrate 72 grams, Fat 51 grams, Fiber 4 grams, Protein 55 grams, Sugar 9 grams
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