Beef and herb meat­balls with spinach

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 40 MIN­UTES (+ RE­FRIG­ER­A­TION TIME)

500g beef mince

¼ cup (25g) quick oats

1 medium (120g) car­rot, grated

2 ta­ble­spoons tomato paste

1 egg, beaten lightly

2 ta­ble­spoons finely chopped pars­ley leaves

1 ta­ble­spoon finely chopped basil leaves

1 ta­ble­spoon finely chopped oregano leaves

1 tea­spoon finely chopped rose­mary

2 ta­ble­spoons ex­tra vir­gin olive oil

2 cups (500ml) veal stock

80g baby spinach leaves mashed pota­toes, for serv­ing

1 Add the mince, oats, car­rot, tomato paste, egg and fresh herbs to a large bowl. Us­ing clean hands, mix well. Roll beef mix­ture into wal­nut-sized balls and place on a tray; re­frig­er­ate for half an hour.

2 Heat a large non-stick fry­ing pan over a medium to high heat; add half the oil, cook the meat­balls, in batches, un­til golden brown. Re­turn all meat­balls to the pan and pour in the veal stock; sim­mer gen­tly for 5 min­utes over a medium heat un­til meat­balls are just cooked. Re­move meat­balls with a slot­ted spoon to a warm plate, cover to keep warm.

3 In­crease heat to high and cook the stock, un­cov­ered, for about 15 min­utes or un­til the stock has thick­ened and re­duced to about ½ cup.

4 Re­turn meat­balls to the pan, stir to coat; add spinach leaves and lightly fold through the stock.

5 Serve the meat­balls with mashed pota­toes. Meat­balls suit­able to freeze. Not suit­able to mi­crowave.

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