Easy Kosher Recipes » Meat » Meatballs in mushroom sauce with spinach and lemon

Meatballs in mushroom sauce with spinach and lemon

Super Delicious
כדורי בשר עם תרד ברוטב פטריות ולימון

Meatballs in mushroom sauce with spinach and lemon is a wonderful, creative and tasty dish. Chopped spinach medallions are a great fit with the meat mix and the lemon gives a twist with the mushrooms in beef sauce complemented the flavors pure fun. Simple, fun and of course.....Super delicious!
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes


For the meatballs!

  • 1 lb Ground Beef
  • 300 gr frozen from the 7/11 Spinach medallions
  • 1 Egg
  • 3 Tablespoons Bread crumbs
  • Per taste Salt
  • Per taste Ground Black Pepper
  • 1 teaspoon Cumin
  • 1 Medium Onion
  • 3 Cloves Garlic Cloves
  • 1 Tablespoon Olive Oil

For the sauce!

  • 2 Tablespoons Canola Oil
  • 1 Basket Mushrooms
  • 3 stalks with leaves Celery Stalks
  • 1 medium Onion
  • From a whole lemon Lemon Juice
  • 2 liters you can also use substitute powder, chicken broth, etc. Beef Stock
  • 2 Tablespoons Flour
  • Per taste Ground Black Pepper


  • Make the spinach according to the instructions on the packet. Squeeze it well and make sure its very dry, then place in a bowl on the side
  • With the help of a food processor, ground the onion and the garlic cloves as much as possible and place them in the bowl aswell
  • Add the ground meat, the egg, breadcrumbs, spices and the olive oil
  • Mix well with your hands until everything becomes one. If the mix is too "soft" - add some more breadcrumbs and mix again
  • Cover the bowl with saran wrap and place in the fridge for half an hour
  • In the meantime, let's head over to the sauce...
  • Slice the mushrooms into slices
  • Chop the onion
  • Remove the leaves from the celery stalks: Chop the stalk and slice the leaves
  • In a large pan, heat up the canola oil
  • When the oil is hot, add the onion and the celery stalk
  • Fry until the onion becomes clear and then begins to brown
  • Add the mushrooms and fry for another 3-4 minutes whilst mixing until the mushrooms stop giving out liquid
  • Add the flour and mix until the flour browns
  • Add the beef stock (or substitute) and mix well whilst scraping the bottom of the pan then bring to a boil
  • Add half of the celery leaves (the other half is not needed - you can throw them away, or keep them for the table for those who want more in their dish)
  • Squeeze the lemon juice in and mix
  • Let the sauce bubble on a medium heat for a few minutes on a medium flame - in the meantime let's make those meatballs!
  • Take the meat out the fridge, make a ball a bit smaller than the size of a ping pong ball and then slowly and carefully put it in the bubbling sauce. The sauce should be on a constant bubble - that way the flour continues to thicken the sauce and the meatballs dont fall apart in the sauce
  • When all the meatballs are in, let the sauce bubble for another 3-4 minutes
  • Lower the heat to a low-medium flame (enough for a light bubble to occur) - and cook for an hour
  • It really was as simple as that! Enjoy!
  • Serve with white rice and ALOT of sauce!

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