Moroccan Meatballs

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Step 1

Place tomatoes, garlic and 1/3 cup (80 ml) water in a frying pan over a medium heat. Bring to the boil then reduce heat slightly so the mixture simmers.

Step 2

Meanwhile, squeeze excess moisture from zucchini and combine with mince, paprika and seasoning. Mix well. Roll mixture into small walnut-sized balls and drop into tomato sauce. Simmer for 5 minutes or until cooked through, turning occasionally. Add spinach and stir through to wilt.

Step 3

Heat rice according to packet instructions and divide between serving bowls. Add meatballs, sauce and cheese and serve.