Meatballs in sundried tomato and spinach sauce
You can make these meatballs in sundried tomato and spinach sauce, using ready-to-cook or frozen meatballs, or you can create your own meatballs, which isn’t that difficult (just mix some minced meat with herbs, garlic, salt&pepper, perhaps breadcrumbs or an egg). Serve this dish with pasta, gnocchi or boiled/baked potatoes.
Ingredients
Method
- Finely chop the onion, celery, carrot and red pepper.
- Heat the oil in a large saucepan and fry the meatballs for 5-8 minutes, then transfer them to a plate.
- Add more oil to the pan, if needed, then gently sauté the chopped vegetables for about 8 minutes, then add the garlic & dried herbs and cook for another minute.
- Add the passata, then rinse out the bottle with some water and add this to the pan too (about 200 ml). Add the stock cube and bring to the boil.
- Cook for about 10 minutes, then add the spinach and let it wilt under a cover.
- Add the sundried tomatoes and process it with a hand-held blender. You can add some fresh herbs too, such as basil, parsley, coriander, dill etc. If it’s too thick, add more stock.
- Put back the meatballs and reheat. Cook for about 10 minutes, then serve.