3 to 4cupsbaby spinachcleaned and trimmed, chopped
Preheat oven to 425 degrees. Add water to a large stockpot with a pinch of salt, and bring to roaring boil.
While water boils, prepare the meatballs. Place ground veal into a medium sized glass bowl. Add bread crumbs, parmesan cheese, egg, garlic, and pepper. Mix well until all ingredients are well-combined (use a spoon, your hands, or you can put ingredients into a mixer to mix). Form into small 1-inch meatballs. Place on a nonstick cookie sheet (or use silicone mats), and bake for 10 minutes.
When pasta pot is at a roaring boil, add pasta and cook al dente (about 8 minutes). Reserve 1/2 cup pasta water, then drain pasta (don’t rinse).
While pasta cooks, melt butter in a small saucepan. Add flour and stir quickly and cook for 1-2 minutes. Gradually add wine and cook until reduced by half. Add chicken stock, and bring back to boil. Once boiling, reduce heat and gradually stir in milk, nutmeg, and Gorgonzola cheese.
While cooking sauce, heat 2 TB of water in a small non stick skillet. Add chopped spinach and stir until wilted, about 2 minutes. Remove from heat. Drizzle with olive oil, lightly add salt and pepper.
Add the drained pasta to the sauce and mix. Serve the meatballs with the pasta, and a side of the spinach. You can also serve the pasta and meatballs on top of the spinach.
Rosanne's Gorgonzola Pasta with Mini Meatballs https://rustnutrition.com/blog/2019/08/21/gorgonzola-pasta-with-mini-meatballs/ August 21, 2019