It's hard to imaging that Beef Meatballs with Spinach
could become part of a controlled diet but, by using really lean minced beef and skimmed milk, you can enjoy this recipe with a clear conscience... particularly since the fibres in the spinach and the whole wheat bread will help to give you a feeling of having eaten well.
How to make Beef Meatballs with Spinach:
Blanch the spinach for five minutes in boiling water then drain well. Remove any crusts from the bread and discard them. Dip the bread in the milk to soften it. Peel and crush (mince) the garlic and chop the parsley.
Mix together the bread, parsley, garlic and nutmeg, then season with salt and freshly ground pepper to taste. Mix in the lean minced beef then beat the eggs and finely slice the spinach before adding them to the mix.
Form the meatballs and cook them in a hot, non-stick frying pan without the aid of any fat. To do this, simply roll the meatballs around the hot pan until they are cooked and golden. Serve on a bed of salad leaves.
To avoid the garlic tasting too strong, before crushing or chopping, cut the clove down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the flavour without everybody referring to you as "The Garlic Dragon" afterwards.