Good Gravy:
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.
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.
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!
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.
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