Bake the meatballs in a preheated oven at 200 degrees for 12-15 minutes and place to one side.
Pour the olive oil in a large frying pan and sauté the onion with the curry.
Add the spinach and let it wilt well, until all its liquids evaporate.
Add the vegetal cream and cook for 6-8 minutes until the sauce is well blended.
Take the spinach mixture and blend it in a blender until it becomes a lovely green sauce.
Transfer the sauce into the frying pan and add the cooked meatballs. Season with salt and pepper and heat for another 3-4 minutes.
Finally, serve with the wild rice mix.