Method

• For the meatballs: place the chicken mince, chilli, red onion, egg, tomato purée, half the garlic and half the dried basil in a large bowl and use your hands to mix together well.
• Divide the mixture into tablespoon-size scoops and roll into balls. Place on a large plate.
• Heat the oil in a large, heavy-based saucepan) and sauté the onion for 2 minutes. Add the carrots, leek and the remaining basil and garlic and sauté for a further minute, then add the stock and pepper and bring to the boil.
• Add the meatballs to the saucepan, cover and cook for 15 minutes.
• Add the spinach, cover again and cook for a further 5 minutes.
• Remove the pan from the heat, divide between four serving bowls and serve immediately.

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First published in the JC March 03 2016