MEATBALLS IN SPINACH, EGGPLANT AND TOMATO SAUCE
MEATBALLS:
2 slices brown bread (wet with water and squeeze excess water out)
500 gr lean minced meat
1 egg whisked
1 tsp salt
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp black pepper
cake flour to dust
Mix all ingredients except cake flour. Do not overwork.
Form into golf ball size meatballs.
Dust now with flour.
Place in a single layer in a ovenproof dish that is sprayed with cooking spray. –Set aside. (You will get about 12-15 meatballs)
SAUCE:
1 chopped onion
1 carrot coarsely grated
1 eggplant peeled and diced into 1 cm cubes
washed bunch of spinach. Stems and cores removed. Chop finely.
Oil
1 can whole tomatoes (420 grams)
50 gram tomato paste
salt and black pepper to taste
Pre-heat oven to 180*C
In a non-stick wok, fry the onion, carrot, eggplant and spinach until soft.
Add tomatoes and tomato paste and boil covered until spinach is well cooked.
Season with salt and pepper.
Pour sauce over meatballs and bake covered for 45 minutes.
Turn meatballs half-way through the baking process.
If necessary add more salt.
Serve with rice.
Photo: Elize de Kock
