05/09/2026
Tag the person you’re cooking for this Father’s Day weekend. Is it your dad, grandfather, uncle, family friend, or maybe it is a person who taught you what family means.
Sharing our recipe from Hummus & Co cookbook for spinach and veal meatballs. Serve in the pot, with steamed rice and everyone at the table. However you’re celebrating, we hope it’s full of food and the people you love.
Spinach and veal meatballs
Serves 4
2 large bunches English spinach (about 800g), trimmed
500 g veal mince
2 eggs
80 g dry breadcrumbs
140 ml olive oil
1 tablespoon dried mint (optional)
1 large brown onion, finely diced
2 garlic cloves, crushed
4 tablespoons tomato paste
1 teaspoon chili flakes
400 g tin diced tomatoes
500 ml good quality beef stock
Salt and pepper to taste
1 large handful coriander, coarsely chopped
Bring a large saucepan of water to the boil. Fill a large bowl with ice and water. Add half the spinach to the boiling water and cook for 30 seconds, then transfer to a bowl of iced water. Repeat with the remaining spinach.
Drain the spinach and squeeze out all the liquid with your hands. Finely chop the spinach then put it in a large bowl with the veal mince, eggs, breadcrumbs and 3 tablespoons of the olive oil. Add the mint, if using, and season with salt and freshly ground black pepper. Mix until well combined. Oil your hands and roll the veal mixture into balls about 55 g each, similar to the size of a golf ball.
Heat the remaining oil in a deep saucepan over medium heat. Cook the meatballs in batches for 2 to 3 minutes, until light golden brown (do not cook through as they will finish cooking in the sauce). Remove from the pan and set aside.
Add the onion and garlic to the pan and sweat for 3 to 5 minutes. Add the tomato paste and chili flakes and cook for another minute. Stir in the chopped tomatoes and stock and bring to the boil. Reduce the heat to medium-low and carefully add the meatballs. Simmer for 25 to 30 minutes, until the meatballs are cooked through. Season with salt and pepper. Just before serving, stir in the chopped coriander.
Michael Rantissi Alan Benson
