Tuesday, 5 April 2011

Meatballs with Spinach and chickpeas (meatballs optional)

I am tempted to rename this dish to delicious and nutritious!

Ok, I know that it is a little weird that I suggest that the meatballs are optional, but the spinach and chickpea combination provides such a delicious and simple and hearty combination that the meatballs seemed unnecessary. I am not even going to tell you how simple this dish is, the ingredients list alone will tell you this.

Serves 2 with some leftovers
  • 500g lean mince (beef or veal)
  • onion
  • salt and pepper
For spinach and chickpeas
  • 500g frozen spinach
  • 1 tsp butter
  • 1 can chickpeas
  • salt and pepper
1. Chop the onion very finely and combine with the mince, season with plenty of salt and pepper. Form walnut size (the shell not the nut) size balls and fry lightly in a fry pan until brown crust forms on each side (1-2 minutes a side).

2. Defrost the spinach and squeeze out excess water, put in  pan with a little butter, heat through and add chick peas, season with salt and pepper and cook for 10 minutes. That is it! How easy is that.

3. If using the meatballs add them at this point with a little water (approx 1/3 cup) and cook for 15 minutes.

1 comment:

  1. This recipy could easily be used twice in a year without really breaking your rule of uniqueness each night: just make spinach and chickpeas optional the second time around.