- High-protein
Ingredients
Serves: 4
- 500g beef mince
- 2 ½ tbsp bread crumbs
- 1 egg
- 1 tsp dried oregano
- ½ tsp dried chilli flakes
- 4 small garlic cloves, finely diced or minced
- 2 tbsp extra virgin olive oil
- 1 small brown onion, finely diced
- 300g spinach
- ½ orange, juiced
- 2 slices orange zest
- 1 lemon, juiced
- 100ml beef or veg stock
- 100ml white wine
- 1 large handful fresh thyme, destemmed
- 1 large handful fresh parsley
- 2 courgettes, spiralised into Zoodles
- 50g Cheddar cheese (optional)
Method
Step 1
Mix the meat, breadcrumbs, egg, oregano, chilli flakes, 2 minced garlic cloves, and salt and pepper, until well combined. Roll the mixture into golf ball-sized balls. Make sure to set aside 2 garlic cloves to use later.
Step 2
Heat 1 tbsp olive oil in a large, non-stick frying pan, over medium/high heat. Fry the meatballs until browned all over, and set aside.
Step 3
Heat the other 1 tbsp oil in the same frying pan, over medium heat. Fry the remaining 2 garlic cloves and onion for 2-3mins, or until softened.
Step 4
Once wilted, pour in the orange juice, lemon juice, and slices of orange zest. Finally, add the stock and wine, before adding the browned meatballs.
Step 5
Turn the heat to low, and simmer for 15-20mins. Just before finished cooking, add the spinach and wilt for 3-5mins. Season lightly with salt and pepper. Just before turning off the heat, add the thyme and parsley.
Step 6
Serve on a bed of courgette zoodles with some cheese sprinkled on top (if using).
