Mighty Meatballs

These are on high rotation in our house – they are full of vegetables and super tasty, and the best part is, no one even questions any of the ingredients. There’s no “what’s this mum?” Win! This will serve 6 – 8 adults so we make this once and eat it twice, or have plenty for the freezer. I gave this to a neighbour a while back and she said her kids wolfed them down and she noticed that these were loaded with veges; she asked what my trick was. Well, I'm sharing this with you today!

Ingredients:

For the meatballs:

• 1kg beef mince

• ½ head large cauliflower

• 3 cloves of garlic

• 120gm fresh spinach leaves

• Salt and pepper

• 2 eggs

• 2 tsp bone broth powder (I love Norish)

For the sauce:

• 3 x 750ml bottle passata

• ¾ cup cream

• 2 onions

• 3 cloves garlic

Method

• Preheat oven to 180c

• Place ¼ cauliflower head and half the baby spinach in a food processor (adding in the cauliflower with the spinach helps the spinach to mince better, rather than on its own) and add to a large mixing bowl once it’s finely chopped.

• Repeat this step with the remaining cauliflower and spinach and add your 3 cloves of garlic too. Add this to the mixing bowl.

• To the chopped vegetables, add the mince, eggs, bone broth powder and salt and pepper. Mix well with your hands and shape into golf ball sized meatballs.

• Line 1-2 baking trays with baking paper and place your meatballs on the tray. Bake for 15 – 20 minutes

• While the meatballs are cooking, make the sauce.

• Finely chop onions and fry in a little oil in a large pot or deep dish frying pan. Once translucent, add in the garlic and fry for 1 – 2 minutes.

• Add in the passata and cream and stir, bring to a simmer.

• Once the meatballs are cooked, add them to the sauce and give a gentle mix, coating the meatballs in the sauce.

• Serve over konjac noodles for a low-carbohydrate option or fettucine pasta. I like to top ours with some grated cheese. This freezes well, and the cream doesn’t split when defrosted. Enjoy!