Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/4 tsp red pepper flakes
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 2 tbsp olive oil
For the Spinach Sauce:
- 2 tbsp butter
- 2 garlic cloves, minced
- 1/4 cup flour
- 2 cups milk
- 1/2 cup grated parmesan cheese
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb fresh spinach, chopped
Special equipment needed:
- Large mixing bowl
- Skillet
- Blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, salt, black pepper, cumin, red pepper flakes, parsley, and mint. Mix well until all ingredients are evenly distributed.
2. Form the mixture into small meatballs, about 1 inch in diameter.
3. Heat olive oil in a skillet over medium-high heat. Add the meatballs and cook for 5-7 minutes, turning occasionally, until browned on all sides and cooked through.
4. While the meatballs are cooking, prepare the spinach sauce. Melt butter in a separate skillet over medium heat. Add garlic and cook for 1 minute, stirring constantly.
5. Add flour to the skillet and whisk until smooth. Gradually add milk, whisking constantly, until the sauce thickens.
6. Add parmesan cheese, nutmeg, salt, and black pepper to the sauce. Stir until the cheese is melted and the seasoning is evenly distributed.
7. Add chopped spinach to the sauce and cook for 2-3 minutes, until the spinach is wilted.
8. Transfer the meatballs to the skillet with the spinach sauce. Gently stir to coat the meatballs with the sauce.
9. Serve hot, garnished with additional chopped parsley or mint if desired.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Skillet: medium-high heat
Spinach sauce: medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 20g
Protein: 30g
Sodium: 970mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
Ground beef: Ground lamb or turkey
Breadcrumbs: Panko breadcrumbs or crushed crackers
Milk: Almond milk or soy milk
Parmesan cheese: Pecorino Romano or Asiago cheese
Spinach: Kale or Swiss chard
Variations:
- Add diced tomatoes to the spinach sauce for a tomato-spinach sauce.
- Use ground lamb instead of beef for a different flavor.
- Add chopped walnuts to the meatball mixture for a crunchy texture.
Tips and tricks:
- Make sure the meatballs are evenly sized for even cooking.
- Use a cookie scoop or melon baller to form the meatballs for a consistent size.
- If the spinach sauce is too thick, add more milk to thin it out.
- If the spinach sauce is too thin, add more flour to thicken it.
Storage instructions:
Store leftover meatballs and spinach sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat meatballs and spinach sauce in a skillet over low heat until heated through.
Presentation ideas:
Serve the meatballs and spinach sauce in a shallow bowl, garnished with chopped parsley or mint.
Garnishes:
Chopped parsley or mint
Pairings:
- Rice pilaf
- Roasted vegetables
- Garlic bread
Suggested side dishes:
- Greek salad
- Hummus and pita bread
- Tzatziki sauce
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture to bind it together.
- If the spinach sauce is too thick, add more milk to thin it out.
- If the spinach sauce is too thin, add more flour to thicken it.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftover meatballs and spinach sauce separately in the refrigerator for up to 3 days.
Food history:
Akçaabat is a town in Turkey known for its delicious meatballs. These meatballs are typically made with ground beef, breadcrumbs, and spices, and are often served with a tomato-based sauce. In this recipe, we've given the meatballs a twist by serving them with a creamy spinach sauce.
Flavor profiles:
- Meatballs: Savory, slightly spicy, and herbaceous
- Spinach sauce: Creamy, cheesy, and slightly nutty
Serving suggestions:
Serve these meatballs with a side of rice pilaf and roasted vegetables for a complete meal.
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Region: Turkish