Good Gravy : Spinach Meatballs with Bechamel Sauce

Good Gravy:

Spinach Meatballs with Bechamel Sauce

 

 Spinach Meatballs with Bechamel Sauce


Admit it, you were totally inspired to go play with gravy after our last blog, right?  I think we left off by telling you to call it Bechamel Sauce and speak in your best French accent over dinner. 


Recipe for Bechamel Sauce


Okay, but what should you make first?  We have a great suggestion that actually uses some of those dehydrated greens that  mock you when you open the pantry. 


Dehydrated Spinach

 

Spinach Meatballs with Bechamel Sauce

Serves 4-5                (If you make the Bechamel ahead of time, approximately 20 minutes) 


1 cup dehydrated spinach (or if fresh, approximately 1/2 cup rinsed, drained, chopped)

1-1 1/2 lb ground beef (preferably grass-fed)

1 full recipe of  Bechamel Sauce (make-ahead)

1/2 cup freshly shredded Parmesan or Mozzerella

2 eggs, beaten

Flour for rolling the meatballs

2-4 Tbs butter (for skillet)

salt to taste

 

 

1.  Make Bechamel Sauce.  You want it cool to mix into the meatball mixture.


2.  Combine spinach, ground beef, 1/2 cup of Bechamel Sauce, Parmesan (or Mozzerella), and eggs.  Knead with hands like meatloaf.  If it is too wet (likely if you use fresh spinach), add 1-2 TBS of flour. 


3. While melting butter in a large skillet over medium-high heat, shape the meat into 1 inch diameter balls and roll in flour.  Once skillet sizzles, place the meatballs in the skillet and resist the urge to turn them for at least 3 minutes.  The less you turn them, the better they stay together.   A 1 inch meatball will take approximately 7-10 minutes total to cook. 


4.  While meatballs are sizzling, cook whole grain penne or rotini pasta.


5.  Just prior to serving, warm the remaining Bechamel sauce in the meatball’s skillet.  Add milk if it is too thick to warm without scalding.


To serve:  Serve 3-4 meatballs directly over the pasta, with the Bechamel Sauce smothering it all!


Spinach Meatballs



Enjoy,

Chaya


 Proviso:

 

Nothing in this blog constitutes medical or legal advice.  You should consult your own physician before making any dietary changes.  Statements in this blog may or may not be congruent with current USDA or FDA guidance.

 


 

 

 

 

Looking for dehydrators or dehydrating supplies? Pantry Paratus is proud to sell Excalibur Dehydrators and all of the tools you’ll need to preserve your harvest.   Please support Pantry Paratus’ mission to equip others in knowing where their food comes from and what to do with it!

 

www.Hypersmash.com

About Chaya Foedus

Flour on the ceiling. The ugliest vintage apron collection you've ever seen. And an affinity for old-fashioned kitchen skills that center on health, preparedness, and family meal-time. I am passionate about helping people find their kitchens and then teaching them what to do once they get there.

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