2 Tbs. oil 1 onion, peeled and finely chopped 2 cloves garlic, crushed 1lb/450g lean mince 1 tsp. dried oregano good dash Worcestershire sauce good dash Tabasco sauce salt and ground black pepper squeeze of lemon juice 1 small egg, beaten to bind 1/2pt/300ml thick natural yoghurt 4oz/100g frozen chopped spinach, defrosted 1 Tbs. pesto sauce
Instructions
1) Heat oil in a pan and fry onion and garlic until softened. Remove with a slotted spoon and cool. Mix with mince, oregano, Worcestershire and Tabasco sauces in a bowl. Season with salt, pepper and lemon juice and bind with egg. Form mixture into small balls with hands. Reserve.
2) For the sauce, blend yoghurt, spinach and pesto in a processor. Season to taste.
3) Fry meatballs in a pan until browned and cooked through. Arrange in a dish and serve with warmed sauce poured over.
