Chilli Meatballs With Two Pepper Sauces Recipe
Summary
Preparation Time30 MinCooking Time27 Min
Ready In57 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupGourmet
Ingredients
| Lean lamb - 350 g / 12 oz , preferrably from the leg or loin, trimmed of fat and minced | ||
| Celery stick | 1 , finely chopped (FOR THE MEATBALLS) | |
| Breadcrumbs | 60 Gram (FOR THE MEATBALLS) | |
| Small hot chilli peppers - 2, finely chopped | ||
| Chives - 2 tbsp finely cut | ||
| Chives - a few, for garnish | ||
| Anchovy essence - 1 tsp | ||
| Salt | 1/4 Teaspoon (FOR THE MEATBALLS) | |
| Virgin olive oil | 1 Teaspoon (FOR THE MEATBALLS) | |
| Sweet red pepper | 1 To taste (FOR THE PEPPER SAUCES) | |
| Sweet yellow pepper - 1 | ||
| White wine vinegar | 2 Teaspoon (FOR THE PEPPER SAUCES) | |
| Greek yoghurt - 2 tbsp, thick | ||
Directions
GETTING READY
1) Take a browning dish and preheat it as per the manufacturer's instructions before cooking.
2) Using a fork or skewer, prick the sweet peppers in several places for the sauces.
3) On a double layer of paper towels, arrange the sweet peppers well apart and then cook in the microwave oven for about 5 minutes on high until they are tender, turning them once.
4) In a bowl, place the peppers,wrapping them with plastic film and keep aside for 5 to 10 minutes.
5) Remove the skin and seed of peppers.
MAKING
6) Chop the red pepper roughly and pass it through a blender or food processor along with 1 teaspoon of vinegar and 2 tablespoons of water until pureed and smooth.
7) Take a small bowl, pour the puree into it and mix in 1 tablespoon of yoghurt.
8) Repeat the same for yellow pepper, but pour it into a separate bowl and mix in the remaining yoghurt.
9) For the meatballs, combine lamb, celery, breadcrumbs, chillies, cut chives, anchovy essence and salt with your hands.
10) Shape the mixture into 20 balls each about 2.5 cm (1 inch) in diameter.
11) In the preheated browning dish, heat olive oil and add in meatballs immediately, tossing the meatballs until they cease to sizzle.
12) Using a lid or a plastic film with a corner pulled back, cover the meat balls and then microwave for 5 minutes on high, turning once.
13) Keep the balls undisturbed for 3 minutes.
14) In the meantime, fit the sauce bowls in the oven together (incase they are small) and heat the sauces for 1 1/2 minutes on medium.
FINALIZING
15) Take four warmed serving plates and surround their edges with the red pepper sauce.
16) Pour the yellow pepper sauce into the centre.
17) Draw a pattern in sauces with a skewer.
18) Evenly divide the meatballs among the plates.
SERVING
19) Garnish with chives and serve on a bed of spaghetti at once.
1) Take a browning dish and preheat it as per the manufacturer's instructions before cooking.
2) Using a fork or skewer, prick the sweet peppers in several places for the sauces.
3) On a double layer of paper towels, arrange the sweet peppers well apart and then cook in the microwave oven for about 5 minutes on high until they are tender, turning them once.
4) In a bowl, place the peppers,wrapping them with plastic film and keep aside for 5 to 10 minutes.
5) Remove the skin and seed of peppers.
MAKING
6) Chop the red pepper roughly and pass it through a blender or food processor along with 1 teaspoon of vinegar and 2 tablespoons of water until pureed and smooth.
7) Take a small bowl, pour the puree into it and mix in 1 tablespoon of yoghurt.
8) Repeat the same for yellow pepper, but pour it into a separate bowl and mix in the remaining yoghurt.
9) For the meatballs, combine lamb, celery, breadcrumbs, chillies, cut chives, anchovy essence and salt with your hands.
10) Shape the mixture into 20 balls each about 2.5 cm (1 inch) in diameter.
11) In the preheated browning dish, heat olive oil and add in meatballs immediately, tossing the meatballs until they cease to sizzle.
12) Using a lid or a plastic film with a corner pulled back, cover the meat balls and then microwave for 5 minutes on high, turning once.
13) Keep the balls undisturbed for 3 minutes.
14) In the meantime, fit the sauce bowls in the oven together (incase they are small) and heat the sauces for 1 1/2 minutes on medium.
FINALIZING
15) Take four warmed serving plates and surround their edges with the red pepper sauce.
16) Pour the yellow pepper sauce into the centre.
17) Draw a pattern in sauces with a skewer.
18) Evenly divide the meatballs among the plates.
SERVING
19) Garnish with chives and serve on a bed of spaghetti at once.
Chef
