Creamy Mushroom & Spinach Meatballs
Crafted with premium butcher mince, these tender meatballs are served in a rich mushroom and spinach cream sauce. Perfect for a cosy family dinner, this dish turns high-quality meat into a delicious, homestyle favourite.
Meatballs
- 500g NZ Prime Beef Mince
- 1 clove garlic, crushed
- 10g chopped fresh basil
- 1/3 cup parmesan, grated
- 1/2 cup dried breadcrumbs
- 1/2 brown onion finely chopped
- 1 egg
Sauce
- 50g butter unsalted
- 1 clove garlic, crushed
- 1 1/2 cups cream
- 1/4 cup parmesan, grated
- 50g baby spinach chopped
- 100g chopped white button mushrooms
- 1 tsp cornflour
Method
1. Combine all meatball ingredients together and mix until all ingredients have binded together
2. Heat Fry pan and cook on a medium temp for 15 minutes, turning every 2-3mins to ensure all sides are browned.
3. Remove from pan and rest on a plate. Add butter & mushrooms into the pan and brown off for 2-3 minutes, add the remaining ingredients and cook for a further 5-10 minutes, stirring regularly until it becomes a thick sauce.
4. Add your meatballs back into the pan and cook for a further 3-4 minutes then they are ready to serve!