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While spring is here, March can still be a chilly month and a hearty meal is always welcome. Chef John Maxwell has a tasty recipe for fresh spring spinach and meatballs to tease your tastebuds.
For the meatballs
  Ground beef 1 Pound
  Ground pork 1 Pound
  Garlic 1 Clove (5 gm), mince
  Onions 3 Tablespoon, mince
  Parmesan cheese 1⁄4 Cup (4 tbs)
  Breadcrumbs 2 Ounce
  Eggs 1
  Salt and pepper To Taste
  Nutmeg powder 1 Pinch
  Olive oil 3 Tablespoon
For the coating
  Seasoned flour 1 Cup (16 tbs) (seasoned with salt and pepper)
For the sauce
  Vegetable oil 2 Ounce
  All purpose flour 2 Ounce
  Gorgonzola cheese 3 Ounce, crumbled
  Frozen spinach 6 Ounce, chop
For the garnish
  Parsley 2 Tablespoon, chop

1. Mince and chop the onions and garlic, set aside.
2. Chop the parsley and spinach, set aside.
3. In a bowl combine ground beef, ground pork, garlic, onions, parmesan cheese, bread crumbs, egg, salt, pepper and grated nutmeg.
4. Make small meatballs out of the mixture and place it in a plate.

5. In a pan heat the olive oil.
6. Coat the meatballs with flour mixture and fry in the oil until browned and cooked.
7. In the meantime in another pan pour vegetable oil and add the flour and whisk until the roux is cooked.
8. Add pepper and milk whisk continuously, bring it to a boil and let it thicken.
9. Crumble gorgonzola cheese into the sauce and add a little more milk if needed.
10. Add spinach and season with salt and mix well.
11. Once the meatballs are done place it on a serving plate.
12. Pour the sauce over the meatballs and garnish with parsley.

13. Serve the meatballs with spinach and gorgonzola sauce hot.

Things You Will Need
Frying pan

Recipe Summary

Difficulty Level: 
Bit Difficult
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes

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