INGREDIENTS
Meatballs:
- ¼ Cup Pro-Matrix Naked Whey
- 500 g lean grass-fed beef mince or your choice veal, pork or turkey mince
- 150 g firm ricotta cheese
- 1 egg
- 200 g spinach, blanched, drained well and chopped finely
- ¼ cup fresh parsley, chopped + extra to garnish
- Generous pinch of sea salt
- Classic tomato sauce (see recipe below)
- Finely grated parmesan
Classic Tomato Sauce:
- 1.2 kg ripe roma tomatoes, chopped
- 3 shallots, finely diced
- 2 tablespoons olive oil
- Pinch of sea salt
- 1 tbs butter
- Freshly chopped garden herbs
METHOD
Meatballs:
- Preheat oven to 180°C
- Combine naked whey, mince, ricotta, spinach, parsley, egg, salt and pepper.
- Mix well until smooth and well combined.
- Shape mince into round meatballs.
- Place balls into a baking dish coated with olive oil.
- Bake meatballs for 20 minutes in the oven or until cooked.
- Spoon over the classic tomato sauce and return back into the oven for another 20–30 minutes.
- Remove from the oven and serve with your choice of zucchini spaghetti or steamed vegetables.
Classic Tomato Sauce:
- Saute onion / shallots in the olive oil over medium heat for 1 – 2 minutes until soft.
- Add tomato and mix through.
- Cover with a lid and reduce the heat slightly.
- Simmer for 10 minutes or until the tomatoes have softened and have started to collapse.
- Remove the lid and smash tomatoes with the back of a fork and season with a little salt and freshly ground pepper.
- Emulsify with a little butter just before serving and enjoy.