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Beef & Turkey Meatballs in Baby Spinach and Leeks Sauce

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Ingredients

Adjust Servings:
Meatballs
1 Lb Ground Beef 85%-15% works best because of the lean Turkey
1 Lb Ground Turkey
2 Grated Carrots
1 Grated Zucchini Big Zucchini
1 Cup water Cold Water
1 Tbsp Thyme chopped leaves
1 Tsp Ground Cumin
1 Tsp Black Pepper Ground Pepper
1 Tsp Kosher Salt
Tomato Sauce
3.5 Lbs Tomatoes Choose ripe & juicy tomatoes
6 Cloves Garlic Crushed
3.5 Tbsp Olive oil
1 Chipotle Pepper Chopped with all the seeds
1 Tsp Kosher Salt
1/2 Tsp Black Pepper Ground Pepper
Spinach & Leeks Sauce
2 Leek Chopped, just the white part
1/2 Cup parsley Chopped
1 Pack Baby Spinach Coarsely chopped
3 Tbsp Olive oil
1 Tsp Kosher Salt
1/2 Tsp Black Pepper Ground Pepper

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Beef & Turkey Meatballs in Baby Spinach and Leeks Sauce

Features:
  • Gluten Free
  • Slow Cooked
  • Spicy
  • 3 Hours
  • Serves 6
  • Medium

Ingredients

  • Meatballs

  • Tomato Sauce

  • Spinach & Leeks Sauce

Directions

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Wonderful Slow-Cooked Recipe for Meatballs

Here is one of my favorite recipe for meatballs. It is a Beef & Turkey Meatballs in a Spicy Baby Spinach, Leeks and Tomato Sauce. I agree it is not the easiest or the shortest recipe for meatballs out there. The result, however, is more than compensating the effort!

Can you Change some of the Ingredients?

I wouldn’t touch the beef and turkey proportions because that’s what giving the meatballs their rich flavour. If you really want to change something then you can “play” with the vegetables. You can use only carrots or only zucchinis or even add one grated onion to the mix. The juiciest result however, is with zucchinis and I promise you wont feel or even see them after the meatballs are cooked.

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Steps

1
Done
30 Minutes

Making the Meatballs

In a big bowl mix all the meatballs ingredients (Beef, Turkey, Carrots, Zucchini, Water, Thyme, Cumin, Salt and Pepper).
knead with the hands and create 12-13 meatballs (They are quite big).
Let it rest in the fridge for 30min-1hour

2
Done
25 Minutes

Making Spicy Tomato Sauce

In a big pot, heat olive oil, chipotle and garlic.
Once the garlic starts to change its color add the tomatoes, salt and pepper. stir constantly.
Keep stirring to break the tomatoes inside the pot. once they boil reduce the heat and cook for 15min.
Remove from the stove and pour everything through a colander. reserve all the liquids.

3
Done
10 Minutes

Making the Leeks & Spinach Base

Heat a big pot (cast iron or oven compatible). Fry the leeks in olive oil till translucent, add baby spinach, parsley, salt and pepper. Cook till the baby spinach is soft.

4
Done
1:50 Hours

Cooking the Meatballs

Heat the oven to 350F.
Arrange the meatballs in the pot and pour the tomato sauce over.
Cook for 1.5 hours. Remove the lid and cook without for 20 minutes till the meatballs have a nice brown color. Done!
Best served with white rice!

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Roy Kimhi

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