Persian Meatballs

500g regular beef mince
1 cup Homebrand breadcrumbs
1 brown onion, finely chopped
1 tsp ground cinnamon
salt and ground peppercorn
Olive oil
1 cup chicken stock
1 cup orange juice
2 tbs lemon juice
2 tbs Homebrand plain flour
160g baby spinach leaves
1 cup basmati rice, steamed to packet instructions.

1. Place the mince in a large bowl. Add the breadcrumbs, onion, cinnamon and salt and pepper to your liking and mix well. Form mixture into meatballs the size of small walnuts.

2. Heat oil in a flameproof casserole and sautee meatballs in batches for 5 minutes, rolling the pan, until the meat is brown. Add stock, and simmer on a low heat for about 10 minutes.

3. Mix the orange juice, lemon juice and flour together. Stir into the meatballs and season to taste with salt and pepper. Simmer on a low heat and cook for a further 20 minutes.

4. Stir through the baby spinach and parsley, cook for another 2-3 minutes until wilted and serve with steamed rice.

Tip:
The flavour of premium mince may be good, but because there isn’t much fat it needs less cooking to prevent it becoming dry. As a general guide, choose coarsely ground mince for burgers or rissoles and finer mince for dishes cooked in liquid.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 4