• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil. 
• Once boiling, lower the heat to medium and cover with the lid.
• Cook for 10 mins then remove the pot from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• While the rice cooks, halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Roughly chop the parsley (stalks and all).

• In a large bowl, mix the breadcrumbs, half the garlic, 2 tbsp water (per 2P) and ½ tsp salt (per 2P).
• Add the beef mince and half the parsley (per 2P) 
• Season with pepper and mix together by hand.
• Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

NOTE: Swapping to turkey mince? Follow the recipe as written, replacing 'beef' with ‘turkey’ where necessary.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the beef meatballs until browned all over and cooked through, shifting frequently, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
• Once cooked, remove from the pan and cover to keep warm.

• Return the pan to medium-high heat with a drizzle of oil if required.
• Fry the onion, remaining garlic and half the Italian herbs (per 2P) until slightly softened, 3-4 mins.
• Add the stock, passata, creme fraiche, Worcester sauce, ½ tsp sugar (per 2P) and 75ml water (per 2P). Cover and simmer until slightly thickened, 5-7 mins.
• Stir in the spinach and cook until wilted, 1 min
• Add the cooked meatballs and stir to coat in the sauce. Add a splash of water if required to loosen the sauce.
• Season to taste with salt and pepper. Remove from the heat and stir through a knob of butter.

• Fluff up the rice with a fork and divide between bowls.
• Top with beef meatballs and tomato spinach sauce.
• Garnish with a sprinkling of the remaining parsley.