Creamy Beef Meatballs with Potatoes & Spinach
This hearty, comforting dish brings together tender eef meatballs, soft potatoes, and wilted spinach in a rich, creamy sauce. It’s the kind of cosy, one-bowl meal perfect for cooler nights and easy enough for a weeknight dinner.
How long will it take?
1 hour
What’s the serving size?
4
What do I need?
- 500 g beef mince
- 1 small brown onion, finely chopped
- 2 cloves garlic, minced
- 1/3 cup breadcrumbs
- 1 egg
- ¼ cup grated Parmesan
- 1 tsp dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp olive oil
- 600 g potatoes, peeled and cut into 2-3 centimetre chunks
- 1 cup beef stock
- 1 cup thickened cream
- 2 cups baby spinach leaves
- 1 tsp Dijon mustard
How do I make it?
- In a large bowl, combine beef mince, half the chopped onion, half the garlic, breadcrumbs, egg, Parmesan, oregano, salt and pepper. Mix until just combined, then roll into golf ball–sized meatballs (about 16).
- Heat 1 tbsp olive oil in a large, deep frying pan over medium heat. Cook meatballs, n batches, turning occasionally, until browned all over. Remove and set aside.
- Add remaining oil to pan, then cook reserved onion for 3-4 minutes until softened. Add garlic and cook for 1 minute.
- Add potatoes and beef stock. Bring to a simmer, cover and cook for 10-15 minutes, or until the potatoes are just tender.
- Return meatballs to the pan. Pour in cream and simmer gently for 10-15 minutes until the meatballs are cooked through and the sauce has thickened slightly.
- Stir through spinach and Dijon mustard. Cook for 1-2 minutes until the spinach is wilted. Season to taste with salt and pepper.
- Spoon into bowls and serve hot with crusty bread.
