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Baked meatballs with spinach

Recipe from: February 2010

Ingredients 12
Servings 6
Time 45 minutes


  • 1 bunch Swiss chard, stalks removed and finely chopped
  • 1 shallot, finely chopped
  • 2 garlic cloves
  • 400g lean mince meat
  • 1 egg
  • 3 Tbs flour
  • 1\4 cup finely grated parmesan cheese and a bit extra for the topping
  • 1\4 tsp freshly grated nutmeg
  • Salt and black pepper
  • 1 ball mozzarella
  • 1 x 400g Ready to use Tomato Sauc
  • Dried oregano


20 minutes
Preheat the oven to 180° Celsius.

Heat the olive oil in a pan and lightly sauté the onions for a few minutes until they are translucent, take care that they do not brown. Add the garlic and chard and gently cook until the chard has wilted. Set aside to cool.

In a mixing bowl, mash together the mince, egg, flour, parmesan cheese, nutmeg and salt and pepper. Add the spinach and onion mixture mix well. The best way to do this is with your hands. If you don’t blend it all together well enough the meatballs will separate. If you find the mixture is too sticky, add another spoon of flour. Place in the fridge to cool for a bit. Remove and roll into balls about the size of a golf ball.

Heat another spoon of olive oil in the pan and add the tomato sauce. Add some oregano and season to taste and heat the sauce through.

Ladle a few spoonfuls onto the base of an ovenproof dish. Place the meatballs onto the sauce and ladle the rest of the sauce over the top. Sprinkle with parmesan cheese, mozzarella, some oregano and black pepper.

Bake for about 20 minutes.

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