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Lamb meat balls set on a bed of spinach
Serves:
Ingredients
For the meatballs
- 600g minced lamb
- Olive oil
- 1clove garlic, minced
- Zest of a lemon
- 1/2 onion chopped
- 1 tsp all spice
- 1 tsp cumin
- ½ tsp ginger
- Breadcrumbs soaked in milk
- Chopped parsley
- Feta cheese
- 200g frozen spinach
- 1 tsp chopped garlic
- Pinch nutmeg
- Salt and pepper
For the meatball sauce
- 1 large red onion, finely chopped
- 1 tsp ground coriander
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp olive oil
- 400g tin tomatoes, chopped with their juice
Method
Make the paste by throwing all the spice paste ingredients into a food processor and pulsing until a paste is formed. In a large bowl, combine the chopped onion, ground coriander, parsley and lamb Form into meatballs. Brown the meatballs all over at medium high heat so they are quite crispy and dark on the outside and scoop them out and set aside. Add the spice paste to the pan/pot and sauté them for a few minutes until the wonderful aroma makes you hungry. Put the meatballs and tomatoes back in the pan, cover tightly and simmer for 30 minutes or so. Meanwhile cook the spinach with garlic nutmeg and butter. Sprinkle with freshly chopped cilantro leaves and serve over the spinach
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