Lightly Spiced Meatballs In Sauce Recipe
Ingredients
| MEATBALLS | ||
| 45 g/1 1/2 oz wholemeal bread with crusts removed | ||
| 7 g/ 1/4 oz parsley | ||
| 90 g/3 oz onion, chopped | ||
| Garlic | 1 Clove (5gm), crushed | |
| Salt | 1 Teaspoon | |
| 1 tsp coriander seeds or ground coriander | ||
| 500 g/1 lb lean minced pork | ||
| Egg | 1/2 , beaten | |
| Ground black pepper | 1 To taste | |
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| 30 g/1 oz butter | ||
| 60 g/2 oz chopped onion | ||
| 500 g/1 lb fresh tomatoes, peeled and de-seeded, or 397 g/14 oz can plum tomatoes | ||
| Turmeric | 1/2 Teaspoon (SAUCE) | |
| 1 generous tsp ground cumin | ||
| Salt | To Taste | |
Directions
Make a paste of the bread, parsley, onion, garlic, salt and coriander seeds in a food processor, stopping to scrape down the mixture from time to time.
Add the pork and process until smoothly mixed but with some texture left.
Turn into a bowl and mix gently with the egg, a little salt and plenty of black pepper from the mill.
With wet hands, form the mixture into 2.5 cm/1 inch balls and let them set in the refrigerator for at least half an hour.
If, however, you are able to leave them for a whole day or overnight, the flavour will be much improved.
Combine the butter, onions and prepared tomatoes and cook over low heat for 1-1 1/2 hours until thick.
You can also used canned tomatoes which have been sieved.
When the sauce is almost cooked, add the spices.
Make a smooth puree of the sauce in a food processor or by putting through a sieve.
Brown the meatballs in a little oil in a large saucepan and cook, turning evenly, for a good 15 minutes until well browned and cooked through.
Drain off any excess oil, add the tomato sauce and cook for another 20-30 minutes to allow the flavours to blend, but do not boil hard.
Serve over rice or buttered plain noodles.
Add the pork and process until smoothly mixed but with some texture left.
Turn into a bowl and mix gently with the egg, a little salt and plenty of black pepper from the mill.
With wet hands, form the mixture into 2.5 cm/1 inch balls and let them set in the refrigerator for at least half an hour.
If, however, you are able to leave them for a whole day or overnight, the flavour will be much improved.
Combine the butter, onions and prepared tomatoes and cook over low heat for 1-1 1/2 hours until thick.
You can also used canned tomatoes which have been sieved.
When the sauce is almost cooked, add the spices.
Make a smooth puree of the sauce in a food processor or by putting through a sieve.
Brown the meatballs in a little oil in a large saucepan and cook, turning evenly, for a good 15 minutes until well browned and cooked through.
Drain off any excess oil, add the tomato sauce and cook for another 20-30 minutes to allow the flavours to blend, but do not boil hard.
Serve over rice or buttered plain noodles.
Chef
