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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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Ingredients
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
Instructions
- 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!
