Serves 2
Prep time: 20mins
Cook time: 40mins
This dish is perfect for all year round - it's warming in the winter but light enough to enjoy in the summer as the sauce isn't too thick or heavy plus it's super healthy. We love to serve this really simply with crusty bread and some pickled chillies. This is actually a cheats version as we use shop bought 100% beef meatballs and add the Kofte Dry Rub to it - you can of course make your own. It will seem like a lot of spinach when you add it, but it will wilt down quite a lot.
Ingredients
- 12 Meatballs - we like Edwards of Conway Welsh Beef Meatballs
- 2tbsp The Kebab Club Kofte Dry Rub
- 1 large Onion, diced
- 1tbsp Olive Oil
- 2 Garlic Cloves, crushed
- 400g Spinach, washed
- 1.5tbsp Tomato Puree
- 1tbsp Pepper Paste (you can subs for tomato if you can't get hold of it)
- 1tsp Paprika
- 1litre of Veg Stock
- 1tsp Salt
- 1tsp Black Pepper
Cooking Instructions
- Preheat the oven to 180c and place the meatballs on a baking tray. Scatter the Kofte Dry Rub over the meatballs until they are coated. Place in the oven and cook for around 15mins until they are cooked and browned.
- While the meatballs are cooking in the oven, prepare the sauce. Add the olive oil to a deep pan over a medium heat, add the onions and fry off until they are soft, for a round 10mins. Add the garlic and cook for 1 min.
- Add the tomato puree and pepper paste and and mix through the onions and garlic. Pour in the stock and add the salt and pepper.
- Add the washed spinach and bring to the boil so that it begins to wilt. Once the spinach has reduced add in the meatballs from the oven and bring down to a simmer.
- Simmer on the stove for around 25mins, so the sauce reduced slightly - although it should not be thick.
- Serve with some fresh crusty bread and enjoy!
