In a large bowl combine the beef mince, onion, garlic, coriander, cumin, chili, chopped parsley, and the breadcrumbs. Season with a little salt. (It is a good idea to fry off a small piece of the beef mince mixture and taste for seasoning).
Roll the beef mince mixture into about 24 small balls. Place the seasoned flour on a large flat plate. Roll beef mince balls in the seasoned flour.
Heat a dash of oil in a large frying pan and brown the meatballs, in batches, transferring to a plate as you go.
Wipe out the frying pan with kitchen paper and return the meatballs. Pour in the stock and cherry tomatoes and cover with a lid. Place over low heat and simmer for 10 minutes.
Serve hot meatballs with cooked spaghetti and wilted spinach.
Keep drained tomato juice in the fridge or freeze for another dish.
New Zealand beef – nature’s power pack of essential nutrients, protein, iron, zinc and vitamin B12 to name a few.
We've used tinned cherry tomatoes, but fresh cherry tomatoes would be a great substitute in the summer months when they are in season!
Serve with freshly grated Parmesan on top if wished.