Beef Meatballs in Tomato Sauce

Ingredients

• 4 oz (120 g) lean ground beef
• 1 oz (30 g) red onion
• 1 large (33 g) egg white
• 1/2 oz (15 g) almond flour
• 1/2 oz (15 g) parmesan
• 10 1/2 oz (300 g) tomato, chopped
• 2 (6 g) garlic cloves, minced
• 2 tsp (10 ml) extra-virgin olive oil
• 1 tbsp (15 ml) red wine vinegar
• 1 tbsp (3 g) fresh basil
• 1 oz (30 g) baby spinach

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Method

1. Grate the red onion, squeeze its juice into the beef and discard the pulp: the juice keeps them juicy, the pulp steams them.
2. Work the beef with the egg white, almond flour and half the parmesan in as few movements as you can, roll eight balls with a dimple in each; worked to a paste they go springy.
3. Brown them in the olive oil over medium-high heat 6 minutes, turning once, until a crust holds them. Lift out, soften the garlic 1 minute, then cook the chopped tomato down 8 minutes, until it darkens to brick.
4. Return them, cover and simmer 8 minutes, until they read 165°F (74°C), stir the vinegar in off the heat and grate the rest of the parmesan over. Tear the basil on; eat them with baby spinach. Four days cold.