Grass-Fed Beef Meatballs in Tomato & Spinach Sauce
Comforting yet nutrient-dense, this simple dish turns wholesome ingredients into a rich, flavourful meal. Serve with wholegrain pasta for extra fibre, or enjoy alone as a small tapas-style dish. Packed with protein, iron, folate and antioxidants to support energy, immunity and heart health. Store leftovers in an airtight container in the fridge for up to two-threedays, or freeze for up to three months.
Serves
2
Cook Time
Dietary
Gluten-Free
Dairy-Free
Ingredients
- 300g organic grass-fed beef mince
- 1 garlic clove, minced
- 1 tbsp fresh parsley, chopped
- Salt & black pepper
For the sauce:
- 400g tinned organic chopped tomatoes
- 2 large handfuls fresh spinach
- 1 tbsp extra virgin olive oil (or avocado oil if cooking on higher heat)
- 1 garlic clove, minced
Method
- Mix beef, garlic, parsley, salt and pepper; roll into small meatballs.
- Brown meatballs in a pan; remove and set aside.
- Add olive oil and garlic; cook 1 min over medium heat (if cooking at higher heat, use avocado oil instead). Add tomatoes; simmer for ~10 mins.
- Return meatballs; cook through. Stir in spinach just before serving.
Olive oil’s healthy fats (or avocado oil) help absorb tomato lycopene; spinach adds iron and folate; parsley supports detox pathways and adds freshness.
