Meatballs with Sweetcorn Rice

These are “Albondigas” – Spanish meatballs, with spinach and sweetcorn rice courtesy of Slimming World’s July 2014 issue!

Six months ago, I considered burgers and meatballs an “unhealthy” option… far from it now.  It is insanely easy to make delicious meatballs from lean beef mince.

Serves 4.


700g extra-lean minced beef
A handful of fresh flat-leaf parsley. finely chopped (hold back on some for garnish)
3 chopped garlic cloves
1 onion
2 carrots
2 celery stalks
700g jar passata
1 tsp ground cumin
200ml beef stock

Long grain & wild microwave rice
Bag of spinach
Can of sweetcorn

These meatballs were made with finely chopped parsley, 2 cloves of garlic and the mince in a bowl.  Stir and fashion into small balls by rolling between your palms.  Fry them (in Frylight) for a couple of minutes so the meatballs are brown all over, then add to a baking dish.

In the same frying pan, fry (in Frylight!) a small, finely chopped onion, garlic, 2 cubed carrots and cubed celery for 5 minutes.  Add passata with tomato and garlic, cumin and beef stock, season, stir and pour over the meatballs.

Bake at 190°C / fan 170°C for 25-30 minutes.  Pop a long grain and wild microwave rice packet into the microwave for 2 minutes, followed by the spinach for 45 seconds.  Add the spinach and sweetcorn to the rice and stir.

Serve the meatballs over the rice and garnish with parsley.  Grub’s up!  [SYN FREE TOO!]

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