Pork And Spinach Meatballs Recipes

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.

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

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.

Steps:

• In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.

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.

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving., For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.