As one of the most popular dishes to make around the world, every culture has their unique version of meatballs. This Italian version pairs browned beef meatballs with a luxuriously tangy tomato sauce called Napoletana. Served on a bed of steaming basmati rice.
Napoletana Beef Meatballs
Napoletana Beef Meatballs
with fresh spinach
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beef Mince
- Cooked Chopped Tomato
- NOMU Italian Rub
- Onion
- Onions
- Spinach
- Tomato Paste
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
NICE RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FLAVOURBOMBS
In a bowl, combine the mince, ¼ of the diced onion, and ½ the NOMU rub. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting occasionally). Remove from the pan.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub and the tomato paste, and fry until fragrant, 1-2 minutes.
ALL TOGETHER NOW
Add the cooked chopped tomato, and 100ml of water. Simmer until slightly reduced, 8-10 minutes. Add the charred meatballs, the rinsed spinach, a sweetener (to taste), and seasoning.
DISH UP & ENJOY
Plate up the rice and top with the napoletana meatballs. Enjoy!
White Basmati Rice - 75ml
Beef Mince - 150g
Onion - 1
NOMU Italian Rub - 10ml
Tomato Paste - 15ml
Cooked Chopped Tomato - 100g
Spinach - 20g
NICE RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FLAVOURBOMBS
In a bowl, combine the mince, ¼ of the diced onion, and ½ the NOMU rub. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting occasionally). Remove from the pan.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub and the tomato paste, and fry until fragrant, 1-2 minutes.
ALL TOGETHER NOW
Add the cooked chopped tomato, and 200ml of water. Simmer until slightly reduced, 8-10 minutes. Add the charred meatballs, the rinsed spinach, a sweetener (to taste), and seasoning.
DISH UP & ENJOY
Plate up the rice and top with the napoletana meatballs. Enjoy!
White Basmati Rice - 150ml
Beef Mince - 300g
Onion - 1
NOMU Italian Rub - 20ml
Tomato Paste - 30ml
Cooked Chopped Tomato - 200g
Spinach - 40g
NICE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FLAVOURBOMBS
In a bowl, combine the mince, ¼ of the diced onion, and ½ the NOMU rub. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the meatballs until browned but not cooked through, 3-4 minutes (shifting occasionally). Remove from the pan.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining onion until golden, 6-7 minutes (shifting occasionally). Add the remaining NOMU rub and the tomato paste, and fry until fragrant, 1-2 minutes.
ALL TOGETHER NOW
Add the cooked chopped tomato, and 300ml of water. Simmer until slightly reduced, 10-12 minutes. Add the charred meatballs, the rinsed spinach, a sweetener (to taste), and seasoning.
DISH UP & ENJOY
Plate up the rice and top with the napoletana meatballs. Enjoy!
White Basmati Rice - 225ml
Beef Mince - 450g
Onions - 2
NOMU Italian Rub - 30ml
Tomato Paste - 45ml
Cooked Chopped Tomato - 300g
Spinach - 60g
NICE RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FLAVOURBOMBS
In a bowl, combine the mince, ¼ of the diced onion, and ½ the NOMU rub. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the meatballs until browned but not cooked through, 3-4 minutes (shifting occasionally). Remove from the pan.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining onion until golden, 6-7 minutes (shifting occasionally). Add the remaining NOMU rub and the tomato paste, and fry until fragrant, 1-2 minutes.
ALL TOGETHER NOW
Add the cooked chopped tomato, and 400ml of water. Simmer until slightly reduced, 10-12 minutes. Add the charred meatballs, the rinsed spinach, a sweetener (to taste), and seasoning.
DISH UP & ENJOY
Plate up the rice and top with the napoletana meatballs. Enjoy!
White Basmati Rice - 300ml
Beef Mince - 600g
Onions - 2
NOMU Italian Rub - 40ml
Tomato Paste - 60ml
Cooked Chopped Tomato - 400g
Spinach - 80g
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