Meatballs & Creamed Spinach

I know my previous post shares the same date as this one. But i guarantee you I didn't cook two full blown meals in one night. Yes I have a true passion for food and love to cook, but during the week I only generally have time to cook what I'm going to eat that night.So here is what was on the menu tonight.


What

Meatballs: (i actually made these last week and froze them raw then defrosted them this morning)
Half a kilo each of Pork & Beef mince
1 medium onion finely chopped
2 beaten eggs
Salt & Pepper
1 tbsp tomato puree
Creamed Spinach:
1 large bag fresh spinach washed & chopped coarsely
1 medium onion diced
3 cloves garlic roughly chopped
1 large nob of butter
A good grating of nutmeg
Salt & Pepper
2 tbsp Double cream

How

Meatballs
Simply mix together all the ingredients in a large bowl.
When fully mixed take egg sized handfuls and form them into balls with your hands. Lay them out on a sheet or tray and allow to sit int he fridge to firm up before freezing or cooking.

To cook place on a lightly oiled baking sheet. Preheat the oven to 180degrees C (mine is a fan assisted oven). Place in the oven and cook for 30 minutes or till slightly brown and cooked through.

Creamed Spinach
Fry the onion and garlic in the butter until soft. Add the spinach and cover the pan until the spinach is wilted. Add nutmeg, salt, pepper and cream. Stir and simmer to reduce cream. Keep stirring.

Serve up the creamed spinach and pile 4 to 5 meatballs on top.


The Verdict

This was fun and tasty. I might have over-salted the spinach a little since i was worried about the cream making it too bland so be careful with getting the balance right there.
But essentially i loved it. The slightly caramelised meatballs had a nice crispness on the outside that was a great contrast to the creamy soft spinach. I'm thinking next time I'd like to try some grainy mustard with the spinach to give a little bit of a tang.

Oh and before i forget....

This is the link to a bread recipe i have made a couple of times. I can;t take credit for it being my own but i rate it very highly as some of the best bread I've ever had... especially to accompany a lovely smooth soup. Courgette and Mushroom Bread