Ingredients

Meatballs:

  • ¼ Cup Pro-Matrix Naked Whey
  • 500 g lean grass-fed beef mince or your choice veal, pork or turkey mince
  • 150 g firm ricotta cheese
  • 1 egg
  • 200 g spinach, blanched, drained well and chopped finely
  • ¼ cup fresh parsley, chopped + extra to garnish
  • Generous pinch of sea salt
  • Classic tomato sauce (see recipe below)
  • Finely grated parmesan

Classic Tomato Sauce:

  • 1.2 kg ripe roma tomatoes, chopped
  • 3 shallots, finely diced
  • 2 tablespoons olive oil
  • Pinch of sea salt
  • 1 tbs butter
  • Freshly chopped garden herbs

Method

Meatballs:

  1. Preheat oven to 180°C
  2. Combine naked whey, mince, ricotta, spinach, parsley, egg, salt and pepper.
  3. Mix well until smooth and well combined.
  4. Shape mince into round meatballs.
  5. Place balls into a baking dish coated with olive oil.
  6. Bake meatballs for 20 minutes in the oven or until cooked.
  7. Spoon over the classic tomato sauce and return back into the oven for another 20–30 minutes.
  8. Remove from the oven and serve with your choice of zucchini spaghetti or steamed vegetables.

Classic Tomato Sauce:

  1. Saute onion / shallots in the olive oil over medium heat for 1 – 2 minutes until soft.
  2. Add tomato and mix through.
  3. Cover with a lid and reduce the heat slightly.
  4. Simmer for 10 minutes or until the tomatoes have softened and have started to collapse.
  5. Remove the lid and smash tomatoes with the back of a fork and season with a little salt and freshly ground pepper.
  6. Emulsify with a little butter just before serving and enjoy.