Beef and Spinach Meatballs with Tomato Sauce
Method
In a large mixing bowl, combine the beef mince, chopped spinach, egg, salt, and freshly ground black pepper. Mix thoroughly until all the ingredients are well incorporated.
Shape the mixture into small, bite-sized meatballs, around 2.5–5 cm in diameter, making sure they are firm and uniform.
Heat 1 tbsp extra virgin olive oil in a large frying pan over a medium heat.
Add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides, which should take about 5–7 minutes.
Once browned, add the minced garlic to the frying pan and sauté for an additional minute, stirring frequently.
Pour in the 240 ml reduced-salt tomato sauce, covering the meatballs. Reduce the heat to low and simmer for 20 minutes, allowing the sauce to thicken and the flavours to meld together.
Serve the meatballs hot with a side of courgetti (spiralised courgette) or sautéed vegetables for a low-carb, nutrient-packed accompaniment. Garnish with fresh basil or parsley for extra flavour.
These Beef and Spinach Meatballs with Tomato Sauce offer a healthy twist on a classic dish by incorporating nutrient-dense spinach. The meatballs are tender and flavorful, simmered in a light tomato sauce, and paired with zoodles or sautéed vegetables for a well-balanced, anti-inflammatory meal that's perfect for lunch or dinner. Beef Lettuce Wraps with Avocado Salsa
Nutrition Facts
Per serving
