I am a big fan of minced meat of any kind. Meatballs, burgers, stuffed veggies with ground beef. Yum. But usually (it maybe depends on my nationality) I used to prepare meatballs without any sauce. We just ate them with mustard and pickled cucumbers or some art side dish. This time I decided to try something new out, and though it was completely different than we are used to, it was pretty yummy.
Many people I know, who also started their low carb journey most often struggle what to eat while making a trip or vacation. Simply, when they get out of the comfort zones of their homes. Even the situation is getting much better, and restaurants often try to offer at least one low carb meal, we can not count on it always and everywhere. In that case are meatballs a great choice. They taste delicious even when cold, and if they’re well stored, they can easily withstand for two to three days. In this case obviously without the sauce. But I remember as a kid my mother used to prepare them for almost every trip. We used to travel long distances by car, and we always appreciate them.
The funny thing is that before I started low carb, I was a messy cook. Means, I didn’t care at all, how it looked like on the plate. The point of cooking was only to consume. Now I see it a lot different. I mean I can not (not yet) compare with some real professionals, but I definitely changed my relationship with food. I am almost sure the change is mainly the transition to low carb lifestyle.
Now I don’t eat 5-6 time a day, but only twice a day. Before I ate so often, that my only concern was to find something to eat which was compatible with the fitness food rules. Soon enough I had the feeling of not doing anything else than preparing food, and it made me so tired. Now I think of every upcoming meal, I play in the kitchen, and I enjoy it a lot. The eating itself is then such a cherry on the cake. And what more I can enjoy when you give me positive feedback, that you like my recipes. Thank you for that.
I added turmeric in the gorgonzola spinach sauce. You can leave it out if you are not a fan of it. But it is very healthy, so I like to add in meals, and moreover, it gives the sauce a perfect color. Here https://www.mylowcarbmeals.com/carrot-spinach-spread/ you can read about the health benefits of this magical spice. You may change your mind after reading it.
- For the meatballs
- 500 g / 17,5 oz ground beef
- 2 eggs
- Salt, pepper
- 1 pressed garlic clove
- For the gorgonzola spinach sauce
- 2 garlic cloves finely minced
- 50 g / 1,8 oz gorgonzola cheese
- 100 g / 3,5 oz fresh spinach leaves
- 250 ml / 1 cup heavy cream
- Salt, pepper
- 1 tsp turmeric (optional - but it gives the sauce a beautiful color, and it is very healthy ;))
- 2 tbsp butter
- In a middle-sized bowl mix all the ingredients for the meatballs.
- Create with your hands 16 small balls.
- Preheat 1 tbsp butter in a skillet and add the meatballs.
- Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.
- In another skillet also melt butter over medium heat and cook garlic until nicely brown, 2 to 4 minutes.
- Pour in cream and cook until heated through 3 to 5 minutes.
- Add spinach and crumble in Gorgonzola cheese.
- Season with salt and pepper (optional with turmeric) and cook until spinach is wilted and the sauce has thickened about 4 minutes.
- Add the meatballs to the sauce and serve.