Spanish meatballs
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2
- Beef mince, lean, raw, 300 g
- Paprika, dry powder, 1 tablespoon(s)
- Pepper, any type, ground, 1 pinch(es)
- Extra virgin olive oil, garlic infused, 1 tablespoon(s)
- Red onion, 1 medium, sliced
- Red capsicum, 1 capsicum(s), sliced
- Tomato paste, no added salt, 2 tablespoon(s)
- Baby spinach, 4 large handful(s)
Method
Preheat a large, deep frying pan over medium-high heat.
Mix beef and paprika together in a medium bowl. Season with pepper. Shape firmly into 8 small meatballs.
Heat half the oil in the frying pan. Cook meatballs, turning occasionally, for 8 to 10 minutes or until cooked and golden. Transfer to a plate.
Heat remaining oil in same pan over medium heat. Add onion, capsicum and tomato paste. Cook, stirring constantly, for 5 minutes or until tomato paste starts to stick to base of pan and vegetables start to soften.
Stir in ½ cup water. Add spinach, in batches, stirring to wilt. Cook, stirring occasionally, for 3 minutes or until vegetables are softened.
Return meatballs to pan. Cook, turning to coat in mixture, for 2 minutes or until warmed through. Serve.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 2.5 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 2 |
| Indulgences | 0 |
| Calories | 387 |
| Protein | 41.4 g |
| Total fat | 17 g |
| - Saturated fat | 4.1 g |
| Total carbohydrates | 13.6 g |
| - Total sugars | 13 g |
| Fibre | 9.2 g |
| Sodium | 177 mg |
Looking for healthy, comforting meals this winter?
Get a free 3-part winter recipe series