Spinach and beef meatballs recipe
Pack veg into an Italian classic with this spinach and beef meatballs recipe. These tender meatballs are packed with spinach, carrot and onion for an easy way to get extra veg, then served with a classic tomato sauce, spaghetti and a drizzle of pesto. See method
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely grated
- 125g spinach
- 500g pack 20% fat beef mince
- 10g fresh oregano, leaves picked and finely chopped
- 4 garlic cloves, finely chopped
- 400g tin chopped tomatoes
- 300g spaghetti
- 2 tbsp pesto
- 10g fresh flat-leaf parsley, finely chopped
If you don't have mince, cut open some sausages instead
Each serving contains
of the reference intake
- Heat 1 tbsp oil in a large frying pan over a medium heat and fry the onion and carrot for 5 mins until softened. Add half the spinach and cook for 3-4 mins until wilted and any excess liquid has evaporated. Leave to cool for 10 mins.
- When the vegetables are cool enough to handle, tip them into a large mixing bowl with the beef mince and oregano. Mix together until evenly combined then shape into 16 even-sized meatballs.
- Heat the remaining 1 tbsp oil in the frying pan over a medium-high heat and fry the meatballs for 5-6 mins until evenly golden, turning regularly. Add the garlic to the pan and fry for 2 mins. Add the chopped tomatoes, 100ml boiling water and season. Simmer for 8 mins, stirring occasionally, until the sauce has reduced and the meatballs are cooked through. Add the remaining spinach and cook for a further 2 mins until wilted.
- Meanwhile, bring a pan of water to the boil and cook the pasta according to packet instructions. Drain, then return to the pan along with the meatballs and tomato sauce. Mix together until the pasta is evenly coated then divide between 4 plates. Top with a drizzle of pesto and a sprinkle of parsley to serve.
See more Meatball recipes
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