A nice creamy sauce with baby spinach and peas in it...
Served with mash, it really hit the spot!
Meatballs - 2 slices white bread, crusts cut off and torn into bits
1/4 cup skim milk
1 small brown onion
400gms extra lean pork/veal mince
1/4 tspn all spice
1/4 tspn nutmeg
1 tbspn olive oil
1 and 1/2 tbspn plain flour
1 and 1/2 cups beef stock
1/2 cup light cooking cream
2 cups spinach leaves
1/2 cup frozen peas, thawed
Soak bread with milk. Dice onion and fry off in a pan sprayed with oil until softened. Transfer to a large bowl.
Add mince, egg, spices and soaked bread to the onion. Season with salt and pepps. I use a food safe rubber glove then I get in there and squoosh it all about to combine. Remove and discard glove, no mess or mince under your nails!
Shape tablespoonsful of mince into balls. Add a little oil to a non stick pan and fry off the meatballs, turning gently to brown them evenly. Transfer to a plate when nearly done.
Add flour to pan and cook off for a minute. Gradually add the stock, stirring constantly (I have a non-stick whisk) then add the cream and cook until smooth and combined.
Return meatballs to the pan and add the spinach and peas. Simmer on low heat for a further 5 minutes to wilt spinach.
Serve with mashed potatoes, rice or fettucine pasta.
I hope you like it!
Cheers - Joolz xx