These Meatballs are a family favourite, they can be served traditionally with pasta or if you prefer grain free, then serve with spiralised courgette an carrot.
Serves 4 – 6 people
Prep time 10 minutes
Cooking time 15 – 20 minutes
1 lb of lean minced meat (or veg alternative)
half a bag of spinach chopped (or 200 grams of frozen)
1 white onion chopped
2 gloves of garlic chopped finely
1 teaspoon of ground cumin
1-2 chilli’s (optional)
1 teaspoon ground coriander
a handful of fresh coriander leaves
Salt and pepper to taste
oil for cooking
2 portions of tomato sauce
Chop the spinach, onion and garlic
Place in a bowl
Add cumin, coriander and chilli (save some fresh leaves for garnish and sauce)
Add salt and pepper
Mix thoroughly and roll into meatballs about 1 1/2 inches in diameter
Shallow fry until browned all over removed the meatballs and excess cooking fat
Return meatballs to the pan
Add fresh tomato sauce, some of the saved coriander leaves and cook for a further 5-10 minutes or until cooked through.
Serve with whole wheat spaghetti, Parmesan and remainder of coriander leaves. You could try ribbons of courgette/carrot or a huge salad instead for a lighter and vitamin dense option.