Quick, simple, tasty and low carb. Perfect for a quick midweek meal on it’s own or with rice. Thanks to http://www.carbfreeme.com/ for this recipe and fabulous picture of our meatballs in action.
300g Helen Browning’s Organic Meatballs
300ml sour cream (full fat)
100ml chicken stock (optional)
1tsp smoked paprika (heaped)
1tbsp Worcestershire sauce
1 tbsp butter
1 clove crushed garlic
Salt and pepper to taste
Preheat your oven to 200c
Slice mushrooms, leek, dice onion, crush your garlic and wash spinach
Place meatballs on a baking tray and place in the oven for 10 mins
Add butter to a large pan – add the onion, leeks and mushrooms
Sauté for 5-10 minutes and add garlic and optional chicken stock if using. Reduce for 10 minutes to get a thicker consistency.
After 10 minutes get your meatballs out of the oven and add to the pan, add sour cream and mix all items together
Add smoked paprika, Worcestershire sauce, salt and pepper to taste
Simmer for 10 minutes and allow for the sauce to thicken. The sauce will take on a darker colour as it simmers – this is good!
Add spinach to the sauce and allow to wilt
Serve in a bowl on its own or with rice