Spiced Meatballs with Chilli Tomato Sauce

spiced meatballs

spiced meatballs

The origins of the recipe come from the Middle East, where lamb is plentiful. If you don’t want to use passata (sieved tomatoes) simply replace with two cans of chopped tomatoes.

Spiced Meatballs with Chilli Tomato Sauce
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

The origins of the recipe come from the Middle East, where lamb is plentiful. If you don’t want to use passata (sieved tomatoes) simply replace with two cans of chopped tomatoes.
Ingredients
Meatballs
  • 450g lean minced lamb
  • 1 onion, roughly chopped
  • 1 teasp. ground cumin
  • teasp. ground coriander
  • teasp. ground cinnamon
  • 1 tablesp. chopped fresh flat-leaf parsley
  • 50g pine nuts
  • Sea salt and freshly-ground black pepper
  • 1 tablesp. olive oil
Chilli Tomato Sauce
  • 1 red chilli, seeded and finely chopped
  • 2 garlic cloves, crushed
  • 680g jar passata (sieved tomatoes)
  • 1 teasp. sugar

Instructions
  1. Place the onion in a food processor and whizz to a fine purée. Tip into a bowl with the cumin, coriander, cinnamon, parsley, lamb and pine nuts. Season and work to a paste with your hands. Roll the paste into small walnut-sized balls; you should have about 20 in total. Chill for 15 minutes to firm up if time allows.
  2. Preheat the oven to Gas Mark 6, 200ºC (400ºF). Toss the meatballs in the oil and place in an ovenproof dish. Bake for 15 minutes until lightly golden.
  3. Meanwhile, place the chilli, garlic, passata and sugar in a jug. Season and mix well to combine. Pour over the meatballs and bake for another 30 minutes, turning the meatballs once until the sauce has slightly reduced and thickened.

Notes
Serve hot with some rice in warmed wide-rimmed bowls.

Nutrition Information
Fat: 28g Carbohydrates: 47g Protein: 28g

 

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