On Top of Spaghetti
Mince is a favourite in Kiwi kitchens and we think this recipe will be your new go to. Get the kids involved to help roll the meatballs and youll have dinner served in no time - but don't expect leftovers.
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IngredientsBeef
To serve
|
Method |
Energy kJ (kcal) | 1597 (381) |
Protein (g) | 38.5 |
Fat (g) | 6.3 |
Saturated (g) | 2.3 |
Carbohydrate (g) | 39.0 |
Sugars (g) | 5.2 |
Sodium (mg) | 477 |
Iron (mg) | 6.2 |
Zinc (mg) | 6.6 |
Vitamin B12 (ug) | 1.7 |
Vitamin D (ug) | NA |
Selenium (ug) | 10.1 |
Beef
In a large bowl combine the beef mince, onion, garlic, coriander, cumin, chilli, chopped parsley and the breadcrumbs. Season with a little salt. (It is a good idea to fry off a small piece of the beef mince mixture and taste for seasoning).Roll the beef mince mixture into about 24 small balls. Place the seasoned flour on a large flat plate. Roll beef mince balls in the seasoned flour.
Heat a dash of oil in a large frying pan and brown the meatballs, in batches, transferring to a plate as you go.
Wipe out the frying pan with kitchen paper and return the meatballs. Pour in the stock and cherry tomatoes and cover with a lid. Place over low heat and simmer for 10 minutes.
To serve
Serve hot meatballs with cooked spaghetti and wilted spinach.