Spinach And Cheese Meatballs Recipes

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MEATBALLS WITH CREAMY SPINACH SAUCE



Meatballs With Creamy Spinach Sauce image

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

1/4 cup olive oil
1 onion, finely chopped
1/2 cup pine nuts, chopped
3 garlic cloves, crushed
500 g veal mince
2 tablespoons finely chopped basil
1 cup fresh breadcrumb
1 tablespoon finely grated lemon rind
1/4 cup finely grated parmesan cheese
100 g feta, crumbled
1 egg, lightly beaten
250 g frozen spinach, thawed, drained, squeezed dry, chopped
25 g butter
4 green onions, finely chopped
2 cups cream
fresh ground black pepper

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.

SPINACH AND CHEESE MEATBALLS



Spinach and Cheese Meatballs image

These meatballs are simple to make, and freeze really well. I found this recipe online and made some modifications (the original source of the recipe has since disappeared). Note: I usually make these with GoLean ground beef substitute

Provided by Jenipurr

Categories     Poultry

Time 1h

Yield 30 meatballs, 10 serving(s)

Number Of Ingredients 11

1 lb ground turkey
1 (10 ounce) box frozen chopped spinach, thawed and drained
1/2 cup parmesan cheese or 1/2 cup romano cheese
4 ounces mozzarella cheese, grated
1 cup bran flakes, crushed
1/4 cup egg substitute or 1 egg
1/4 cup dried onion flakes
3 garlic cloves, minced
1 teaspoon italian seasoning
1/2 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Mix all ingredients together thoroughly and shape into 30 balls.
  • Spray a skillet with nonstick spray and fry balls just until browned, about 2-3 minutes.
  • Heat oven to 350 degrees. Put balls onto broiler pan (or pan with wire rack) sprayed with non-stick spray, and bake for 30 minutes.
  • Store in freezer. To thaw, put a few on a plate and microwave for about 30 seconds.

Nutrition Facts : Calories 152.5, Fat 7.7, SaturatedFat 3.3, Cholesterol 44.7, Sodium 351.5, Carbohydrate 6.3, Fiber 1.7, Sugar 1.7, Protein 15.6

SPINACH MEATBALLS



Spinach Meatballs image

This recipe provided by Texas Beef Council. It is lean and packed with iron. Baked, not fried and can be frozen.Update: 03/13/2010 Elainemae, a reviewer suggested we use infant's rice cereal instead of breadcrumbs and it serves a dual purpose - increase the iron content. Great idea! :)

Provided by Manami

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 (10 ounce) frozen chopped spinach, thawed and drained
1 egg, beaten
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/3 cup Italian seasoned breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 1/2 ounce) jar prepared spaghetti sauce
8 ounces uncooked pasta
grated parmesan cheese (optional)

Steps:

  • Preheat oven to 350°F.
  • In a medium bowl, combine ground beef, spinach, egg, onion powder, garlic powder, bread crumbs, salt & pepper.
  • Mix all ingredients well and form into small meatballs.
  • Place meatballs on jelly roll pan and place into preheated oven; bake for 40-50 minutes (depending on size of meatballs).
  • While meatballs are cooking, prepare pasta according to package directions, drain and keep warm.
  • In a large skillet or sauce pan, pour jar of prepared spaghetti sauce.
  • When meatballs are fully cooked, remove from oven and place in sauce.
  • Simmer on medium heat 6-8 minutes.
  • Serve meatballs and sauce over cooked pasta.
  • Top with grated Parmesan cheese.

FLORENTINE MEATBALLS



Florentine Meatballs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 box frozen spinach, defrosted in the microwave
1 1/3 pound (1 package) ground turkey breast
1 medium onion, finely chopped, divided
3 cloves garlic, chopped
1 large egg
1 3/4 cups milk, divided
3/4 cup bread crumbs, 3 handfuls
1/2 cup grated Parmigiano-Reggiano, 2 palm fulls
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
1/2 teaspoon freshly grated nutmeg, eyeball it
1/4 cup parsley leaves, chopped

Steps:

  • Preheat oven to 400 degrees F.
  • Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
  • While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
  • Place 3 balls on dinner plates and top with sauce, garnish with parsley.

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