I was fortunate enough, a while ago to be the runner up in the Morphy Richards home cook of the year competition.
As I was revisiting these meatballs today in the café, I thought I’d make some subtle changes to the recipe – food evolves as ever so here is the new and improved (I hope you agree) version.
TIP Pls use thigh meat. It’s got more fat and taste in it and it’s much cheaper to boot.
10 boneless, skinless chicken thighs
1 bag of spinach
1 medium red chili, sliced finely
half a bunch of coriander
3 fat cloves of garlic
1 tin of good quality tomatoes
1 glass of white wine
1 cup of chicken stock
4 tbs tomato puree
4 tbs breadcrumbs
2 tbs olive oil
knob of butter
sea salt and black pepper
Heat the oil in a large saucepan. Add the chili and onion and cook on a medium heat for five minutes, stirring often. Chuck in the garlic and half a minute later pour in the wine and reduce by half. Now add the tomatoes, stock and puree and turn the heat down to very low.
Cook the spinach in a pan with a little butter and when wilted, place in a sieve and squeeze out the water with the back of a spoon. Chop up roughly and set aside.
Make your meatballs. In a processor wizz the chicken, breadcrumbs, coriander and a little sea salt for a minute. Dampen your hands and form into eight meatballs.
Gently lower them into the sauce and let them bubble for ten minutes. Stir in the spinach. Turn off the heat and leave the meatballs to soak up the sauce till you’re ready to gently reheat and serve with basmati rice.