Flash News Broadcasting

 

20 Min Prep    /    25 Min Cook    /    4 Serving

Ingredients : 

1 egg, lightly whisked

500g Coles Beef 3 Star Regular Mince

50g (1 cup) panko breadcrumbs

40g packet French onion soup mix

80g Colby cheese, cut into 20 small pieces

1 tbsp vegetable oil

200g portobello mushrooms, thickly sliced

2 tbsp tomato paste

125ml (1 ⁄2 cup) thickened cream

60g baby spinach

4 crusty bread slices

Method Steps : 

Combine the egg, beef, breadcrumbs and 1&1/2 tbsp soup mix in a large bowl. Use your hands to mix evenly. Roll a slightly heaped tablespoonful of mixture into a ball then flatten slightly. Place a piece of cheese in the centre then enclose and reshape mixture firmly into a ball. Repeat with the remaining mixture and cheese. Place on a tray and transfer to the fridge for 30 minutes to chill.

Heat the oil in a large non-stick frying pan over medium-high heat. Add half the meatballs. Cook, turning occasionally, for 5 minutes or until browned evenly. Transfer to a plate. Repeat with remaining meatballs.

Add mushroom to pan. Spread out to a single layer and cook, without turning, for 3 minutes or until golden brown underneath. Turn and cook on other side for 2 minutes. Transfer to the plate with meatballs.

Reduce heat to medium. Add the tomato paste to pan and cook, stirring, for 1 minute. Place the cream and 125ml (1 ⁄2 cup) water in a jug. Stir through the remaining soup mix until combined. Gradually pour the cream mixture into the pan, stirring, until combined.

Return the meatballs and mushrooms to pan. Cover with a lid and reduce heat to low. Simmer for 3 minutes then add the spinach. Cover and simmer for 2 minutes or until wilted. Season and serve with crusty bread.

Recette de cuisine