Created by ImPat on June 14, 2016
Step 1: Preheat oven to 200C fan forced.
Step 2: Line a medium shallow ovenproof dish with baking paper.
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.
Step 4: Divide the mixture into 36 even pieces.
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.
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.
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.
Step 8: Sprinkle with extra basil and serve with salad leaves.