500g lean beef mince
1 cup wholemeal breadcrumbs (or panko)
4 tins chopped tomatoes Italian style with herbs.
½ bunch fresh basil
3 tablespoons tomato paste
1 cup fresh parsley, very finely chopped
3 teaspoon garlic paste
2 cups fresh baby spinach leaves
1 teaspoon Italian seasoning
Salt and pepper to taste
In a bowl combine the mince, egg, breadcrumbs, parsley, garlic paste, Italian seasoning and basil.
Mix together really well with your hands.
Roll into balls.
Line a tray that fits into your freezer with baking paper.
Arrange the balls onto the baking paper.
Freeze for approximately 30 minutes to an hour and then remove and place them into a large zip lock bag. Label and return to freezer until needed.
To cook, remove from freezer and pre-heat oven to 180’c.
In a deep baking dish pour in the tins of tomatoes.
Arrange the meatballs into the tomatoes.
Bake in the oven for approximately 35 minutes or until meatballs are completely cooked through. There should be absolutely no pink inside.
Serve the meatballs on a bed of fresh baby spinach leaves topped with some of the tomatoes.