Phil's Monday night meatballs

They’re a crowd pleaser and a firm family favourite, so Phil’s in the kitchen making his version with a tasty sauce that’s packed with five different veg.

Serves: 4

Prep time: 20 minutes

Cooking time: 30 minutes

Ingredients

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

2 tbsp oil

1 x 400g can chopped tomatoes in juice

1 x 10g vegetable stock cube

100mls water

pinch sugar

1 tbsp oil

1 x 450g pack beetroot gnocchi

150g fresh baby fresh spinach leaves

Spaghetti to serve

Method

• 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 the 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, stir through and re season well

• Serve with spaghetti and greens