Ingredients
- 800 grams extra-lean ground beef (beef mince)
- 250 grams frozen spinach (thawed and excess moisture squeezed out)
- Freshly ground black pepper, to season
- 2 large eggs (2 x 60 gram eggs)
- 250 grams light ricotta cheese (fresh)
- 2 teaspoons olive oil (extra virgin)
- 1 brown onion, finely chopped
- 8 garlic cloves, minced
- 1 teaspoon capers, chopped (drained)
- 500 grams tomatoes (ripe, finely chopped)
- Basil leaves (1/4 bunch, plus extra to serve)
- Mixed salad leaves, to serve
How to Make
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Step 1: Preheat oven to 200C fan forced.
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Step 2: Line a medium shallow ovenproof dish with baking paper.
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Step 3: Put beef and spinach in a large bowl and mix well and then season with pepper and then add eggs and 100 grams of the ricotta and knead until smooth.
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Step 4: Divide the mixture into 36 even pieces.
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Step 5: Wrap 1 piece beef mixture around a heaped 1/2 teaspoon of remaining ricotta and then repeat with remaining beef mixture and ricotta and spray with cooking spray and arrange in prepared dish and bake for 15 minutes.
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Step 6: Meanwhile, heat oil in a medium saucepan over a medium heat and add onion, garlic and capers and cook, stirring occasionally, for 5 minutes or until onion starts to soften and then add tomato and cook for a further 5 minutes, using a fork to break up the tomato and then season with pepper and stir in basil.
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Step 7: Remove paper from dish of meatballs and then return meatballs and pour the sauce over the meatballs and bake for a further 10 minutes or until cooked through.
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Step 8: Sprinkle with extra basil and serve with salad leaves.
Tips & Variations
- Olive oil cooking spray
We hope you enjoy this recipe!
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