Ingredients
For the meatballs
¼ onion, finely chopped
1 garlic clove, finely chopped
150g/5½oz minced beef
½ tsp cumin seeds
½ tsp freshly grated nutmeg
½ tsp chilli flakes
salt and freshly ground black pepper
1 tbsp chopped fresh mint
2 tbsp olive oil
For the red wine butter glaze
¼ onion, finely chopped
½ beef tomato, seeds removed, chopped
200ml/7fl oz red wine
1 tbsp caster sugar
35g/1¼oz butter
2 tbsp chopped fresh mint
To serve
handful spinach leaves
1 tbsp chopped fresh parsley
Method
1. For the meatballs, place all of the ingredients except for the olive oil in a bowl and mix well. Using your hands, take walnut-sized pieces of the mixture and form balls. Heat the oil in a frying pan and fry the meatballs for 5-6 minutes, or until coloured on all sides and completely cooked through. Remove from the pan and set aside.
2. For the red wine butter glaze, place the same pan back on the heat and fry the onion in the oil left in the pan until softened. Add the tomato, red wine and sugar and simmer for five minutes, until slightly reduced. Stir in the butter and the chopped fresh mint.
3. To serve, place the spinach leaves into a shallow serving dish and arrange the meatballs on top. Pour over the red wine butter glaze and garnish with fresh chopped parsley.
