SPICY MEATBALLS WITH SPAETZLE AND SPINACH

Preparation time 15 mins Cooking time 15 mins Serves 4

1 tsp fennel seeds

6 cloves garlic

2 tsp smoked paprika

1 tsp ground cumin

Sea-salt flakes and freshly ground

black pepper, to season

400g beef mince

1/2 brown onion, finely diced 4 free-range eggs

2 Tbsp extra virgin olive oil

80g unsalted butter

11/2 cups plain flour, plus extra 1 Tbsp 2 cups beef stock

1/2 cup milk

1/4 bunch parsley, leaves picked,

finely chopped, plus extra, to serve 4 cups baby spinach leaves

STEP 1 Place fennel seeds in a small pan over medium heat and cook until toasted and very aromatic. Transfer to a mortar with garlic, spices and

1 tsp salt. Pound until a smooth paste forms. Mix in a large bowl with mince, onion and 2 egg yolks (reserving whites), then knead until smooth. Season with salt and pepper, then form into 24 even-sized small balls. STEP 2 Heat oil in a large frying pan on medium heat. Cook meatballs for 5 minutes, turning, until well browned. Set aside. Add half the butter and 1 Tbsp flour to the pan and cook briefly, stirring. Stir in stock, whisking until smooth, and simmer until thickened. Return meatballs, toss in the sauce, then remove from the heat.

STEP 3 Whisk remaining eggs, reserved whites and milk in a bowl until smooth. Add flour and parsley, whisking thoroughly, then season with salt and pepper. Strain through a colander into a large saucepan of rapidly boiling salted water. Cook for 20 seconds until spaetzle are floating, then scoop out with a slotted spoon to a bowl. Toss with remaining butter and spinach. Serve with the meatballs and sauce, scattered with extra parsley.