Beef and herb meatballs with spinach

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.