From Sandi's Recipe File - Meatballs with Spinach and Chick Peas

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"Meatballs with Spinach and Chick Peas"

Recipe Source:
The Minced Meat Cookbook
from The Australian Women's Weekly Home Library

Serving Size: Makes 4 servings

Amount Ingredient

500 g minced beef

1 egg, lightly beaten

1/2 cup packaged breadcrumbs

1/2 teaspoon dried oregano leaves

Plain flour

Oil for deep frying

250 g package frozen spinach

2 cans (310 g each) chick peas, rinsed, drained

Tomato Sauce:

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, crushed

2 cans (410 g each) tomatoes

1/2 cup water

1/4 cup tomato paste

1 small beef stock cube

1 teaspoon sugar

Preparation Instructions:

Combine mince, egg breadcrumbs and oregano in bowl; mix well. Roll level tablespoons of mixture into balls, toss in flour; shake away excess flour. Deep fry meatballs in hot oil until well browned; drain on absorbent paper.
Teat frozen spinach in pan until thawed and liquid is evaporated. Add spinach, chick peas and meatballs to tomato sauce, stir until heated through.
Tomato Sauce: Heat oil in pan, add onion and garlic, cook, stirring, until onion is soft add undrained crushed tomatoes, water, tomato paste, crumbled stock cube and sugar, bring to boil, simmer, uncovered, 20 minutes. Serves 4.

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