Chicken and spinach meatballs

Tamara West

Kids seem to love meatballs of any kind, so they’re a great vessel for packing in some hidden vegetables, especially (the often unpopular) ones of the leafy green variety! Serve with toothpicks for fun finger food or nibbles, or turn into a meal by serving with pasta and a bit of cheese (crumbled feta is delicious) sprinkled on top.

Meatballs

1 bag	Baby spinach, 130g (Main)
2 Tbsp	Olive oil
1	Lemon, finely zested
½ cup	Breadcrumbs
¾ tsp	Salt
500 g	Chicken mince (Main)
1 serving	Oil, eg canola, soy or rice bran, to drizzle

Tomato sauce

2 Tbsp	Olive oil
1	Onion, diced
1 clove	Garlic, minced
3 Tbsp	Tomato paste
1 can	Crushed tomatoes
¼ cup	Water

Directions

1. Heat oven to 200C.
2. Place spinach, olive oil and lemon zest in a food processor and blend until smooth. Transfer to a mixing bowl with chicken mince, breadcrumbs and salt and mix together (using your clean hands) until well combined.
3. Roll heaped tablespoons of mixture into balls (about the size of a walnut). Heat a drizzle of oil in a large (preferably non-stick) frying pan on medium-high heat. Brown meatballs in batches, for 1-2 minutes each side, then transfer to an oven dish and cook in hot oven for 5 minutes to cook them right through.
4. To make the tomato sauce, heat olive oil in a frying pan on medium heat. Cook onion and garlic until soft, 3-4 minutes. Add tomato paste, crushed tomatoes and water and continue to cook for a further 10-15 minutes until sauce has reduced and thickened. Season to taste with salt and pepper.
5. Place toothpicks in the meatballs and serve with the tomato sauce for a fun finger food meal or nibbles. Alternatively, toss tomato sauce and meatballs with pasta and sprinkle over a bit of cheese.