Beef Meatballs with Creamy Spinach
Prep Time
Cooking Mode
1 lb extra lean ground beef
1 cup panko breadcrumbs
1 large egg
½ cup milk
1 tbsp Italian seasoning
1 tsp each salt and black pepper
2 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, thinly sliced
1 pkg Compliments Organic Baby Spinach
½ cup 35% whipping cream
1 lb extra lean ground beef
1 cup panko breadcrumbs
1 large egg
½ cup milk
1 tbsp Italian seasoning
1 tsp each salt and black pepper
2 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, thinly sliced
1 pkg Compliments Organic Baby Spinach
½ cup 35% whipping cream
Directions
1In a large bowl, combine the ground beef, breadcrumbs, egg, milk, Italian seasoning, salt and pepper. Use your hands to mix the ingredients until just combined. Do not overmix to avoid a tough, dense texture. Shape into 24 meatballs; set aside.
2Heat the oil in a large high-sided pan over medium heat. Working in batches, lightly brown the meatballs on all sides (they don’t need to be cooked through at this point), transferring batches to a plate, about 6 min.
3Stir the onion and garlic into the hot pan, cooking until the onion is softened, about 2 min. Add the baby spinach; stirring just until the leaves wilt and fit inside the pan. Mix in the cream and ½ cup (125 mL) water (or beef or vegetable broth).
4Add the meatballs back into the pan, reduce the heat and bring to a gentle simmer, uncovered. Then cover and cook until the meatballs reach an internal temperature of 71°C (160°F) and the sauce thickens to coat the vegetables and is no longer watery, about 9 min.
5Divide onto 4 plates; serve with your favourite side dish.
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