Spiced meatballs in tomato sauce

Spiced meatballs in tomato sauce

By
From
Reza’s Indian Spice
Serves
4

A great wintry comfort dish that is lovely either with mashed potatoes or with plain rice. As you may have gathered by now, I adore Middle Eastern food, and this recipe has wonderful Indo-Middle Eastern tones. It is especially useful to have in your repertoire on those days when you only have minced meat in the fridge, but are desperate to make something new and exciting with it! Serve it with a cooling raita, if that takes your fancy.

For the meatballs

Ingredients

Quantity Ingredient
750g lean minced lamb, ideally from the leg
1 heaped tablespoon finely chopped mint leaves
2 heaped tablespoons finely chopped coriander leaves
2 garlic cloves, crushed
4cm piece of root ginger, grated
2 green chillies, deseeded if you like, chopped
or 1 teaspoon cayenne pepper or chilli powder
1 1/2 teaspoons ground cumin
1 heaped teaspoon ground cinnamon
salt
freshly ground black pepper

For the sauce

Quantity Ingredient
3-4 tablespoons vegetable oil
1 largish onion, finely chopped
2 garlic cloves, crushed
1 teaspoon ground cumin
1/2 teaspoon chilli powder or flakes
250ml lamb stock
690g bottle tomato passata
caster sugar, to taste

To serve

Quantity Ingredient
a dollop yogurt
2 teaspoons roughly chopped mint leaves
1 tablespoon roughly chopped coriander leaves

Method

  1. First, put all the ingredients for the meatballs into a bowl, season very well and mix thoroughly. (This mixture can be covered and left to marinate in the fridge for 30 minutes or overnight, if it’s easier.) When ready to cook, roll the mixture into walnut-sized balls.
  2. Heat the oil for the sauce in a wide saucepan, add the onion and garlic and cook over a medium heat until the onions completely soften. Add the cumin and chilli powder or flakes and sauté for a couple of minutes. If the mixture begins to stick, add a splash of stock and continue to cook for a further minute. Now add the remaining stock and reduce by two-thirds. Add the passata, sugar and salt, to taste. Bring to the boil and, once the sauce begins to bubble, add the meatballs. Return to the boil, reduce the heat, and simmer for 30–40 minutes, until the meatballs are tender.
  3. Remove to a serving dish and garnish with a dollop of yogurt and the roughly chopped herbs.
Tags:
Indian
spice
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