35 g Ground beef 35 g ground veal 35 g Sausage meat 1 Eggs 5 g Bread crumb 15 mL Milk, 2% 1 tablespoon Wheat flour (patent) 1 garlic clove 1 Onions 150 g Tomatoes 160 g frozen spinach 1 pinch Sweet chilli 2 strand Flat parsley 30 mL Olive oil 1 pinch Salt 1 pinch Pepper Remove the bread crust; soak the inside in milk and drain. Mix in a large bowl the meat, bread, egg, crushed garlic, half of the chopped parsley and salt. Set aside in a cold place. Peel and dice the tomatoes. Chop the onion. Heat a little oil in a sauté pan and soften the chopped onion; add the tomato, chilli, salt, and pepper. Cook uncovered for 20 minutes. In the meantime, form 3 to 4 well pressed meatballs. Spread the flour on a plate and roll the meatballs. Heat a little oil in a frying pan; brown the meatballs on all sides and add to the tomato sauce. Cook for another 15 minutes. Sprinkle the remaining chopped parsley over the dish. In the meantime, steam the spinach as indicated on the package. Serve the Spanish meatballs (albondigas) along with steamed spinach. Consider taking up a physical activity that you enjoy: you will be more willing to stick to it.