MEATBALLS IN SPINACH, EGGPLANT AND TOMATO SAUCE
- Meatballs:
- 2 slices brown bread (wet with water and squeeze excess water out)
- 500 g lean minced meat
- 1 egg, whisked
- 1 teaspoon salt
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon black pepper
- cake flour, to dust
- Sauce:
- 1 chopped onion
- 1 carrot, coarsely grated
- 1 eggplant, peeled and diced into 1 cm cubes
- washed bunch of spinach, stems and cores removed, chop finely
- oil
- 1 can whole tomatoes (420 g)
- 50 gram tomato paste
- salt and black pepper, to taste
Meatballs:
Mix all ingredients except cake flour. Do not overwork.
Form into golf ball size meatballs.
Dust now with flour.
Place in a single layer in a ovenproof dish that is sprayed with cooking spray. Set aside.
Sauce:
Pre-heat oven to 180°C.
In a non-stick wok, fry the onion, carrot, eggplant and spinach until soft.
Add tomatoes and tomato paste and boil covered until spinach is well cooked.
Season with salt and pepper.
Pour sauce over meatballs and bake covered for 45 minutes.
Turn meatballs half-way through the baking process.
If necessary add more salt.
Serve with rice.
Recipe and photo: Elize de Kock
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