Cooking time: 1 hour 40 minutes
ingredients
serves 4
20 large spinach leaves, stalks removed
2 pound minced (ground) lamb
1 large onion, finely chopped
salt
freshly ground black pepper
1 teaspoon paprika
1/4 cup butter
1 2/3 cups tomato juice
1/4 cup lemon juice
method
1. Blanch the spinach leaves for 2 minutes in boiling water. Then spread them out on a clean glass towel or absorbent paper to drain until needed.
2. Combine the lamb, onion, seasonings and paprika. Shape into 20 balls and wrap each one in a spinach leaf, folding the leaf sides over the filling and then roll up.
3. Melt the butter in a large saucepan, then remove from the heat. Pack in the spinach parcels neatly with the seams underneath, in one layer if possible.
4. Pour over the tomato and lemon juices and bring to the boil.
5. Cover the pan and simmer gently for 1 1/2 hours or until the meatballs are cooked through.
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