Braised Meatballs

0.0/5 rating (0 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 30 mins
  • Difficulty: Easy
  • Print:
Braised Meatballs


  • 400g 15-20% fat beef mince
  • 6 cloves garlic, very finely chopped
  • 1 medium onion, very finely chopped
  • ½ medium egg white
  • 2 level tbsp cornflour
  • 1 x can chopped tomatoes in juice
  • 1 x 10g vegetable stock cube
  • 100mls water
  • pinch sugar
  • 150g fresh baby fresh spinach leaves

Share This

Follow Phil


  • Place the mince, garlic, onions and salt and pepper into a bowl and really mix well, you will need a paste consistency.
  • Mix the egg white and cornflour together really well.
  • Roll the mince into small balls, size of 50p piece, roughly.
  • Add to the cornflour and egg white and really coat well.
  • Heat 2 tbsp oil (any) in a large sauté pan (with a lid) and add the meatballs and roll around until nicely browned and sealed well.
  • Add the canned tomatoes, crumbled stock cube, water and sugar (optional) bring to the boil, then turn down then heat to a simmer and cover, cook for 10 minutes, stirring occasionally.
  • At the 10-minute mark remove the lid and cook until you have a nice sauce consistency.
  • Meanwhile add 2 tbsp oil to a non-stick frying pan and heat, then add the beetroot gnocchi. Sauté over a high heat to get a nice colour, say 3-4 minutes.
  • Add the spinach to the meatballs and wilt through, and re-season well.
  • Serve.