Lamb and spinach meatballs
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Lamb and spinach meatballs
Simple and nutritious with lots of vitamins and nutrients packed into one little meatball: for big and little kids who dislike eating their greens.
SERVES:
6
PREP TIME:
20 mins
COOK TIME:
15-20 mins
Ingredients
- 500g washed baby spinach or frozen chopped spinach
- ¾ cup flat leaf parsley, chopped
- 1 kilo lamb mince
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons cumin seeds
Method
- Place the spinach and parsley in a food processor or blender and blend well.
- Add the lamb mince and spices to the greens and continue to blend until all ingredients are well combined.
- Roll into small balls (makes approximately 28) and fry in a heated pan with some olive oil until golden brown and cooked through. Alternatively bake in the oven at 170°C for approximately15-20 minutes.
- Serve with your favourite vegetables or on a bed of salad.
Inspiration
- You can also add black pepper, chilli and garlic to this recipe along with extra fresh herbs or spices of your choice – rosemary, mint and turmeric work well
- Replace spinach with kale or broccoli
- Easy for dunking into your favourite dip
- These meatballs can be stored in the fridge for up to 3 days and frozen for up to 6 weeks.
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free |
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