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Lightly Spiced Meatballs In Sauce Recipe
|Wholemeal bread||1 1⁄2 Ounce, with crusts removed (45 Gram)|
|Parsley||1⁄4 Ounce (7 Gram)|
|Onion||3 Ounce, chopped (90 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Coriander seeds/Ground coriander||1 Teaspoon|
|Lean minced pork||1 Pound (500 Gram)|
|Freshly ground black pepper||To Taste|
|Oil||2 Cup (32 tbs) (For Frying)|
|Butter||1 Ounce (30 Gram)|
|Chopped onion||2 Ounce (60 Gram)|
|Fresh tomatoes/397 gram/14 ounce can plum tomatoes||1 Pound, peeled and de-seeded (500 Gram)|
|Ground turmeric||1⁄2 Teaspoon|
|Ground cumin||1 1⁄4 Teaspoon|
Calories 1398 Calories from Fat 1254
% Daily Value*
Total Fat 141 g217.7%
Saturated Fat 26.1 g130.6%
Trans Fat 0 g
Cholesterol 107.4 mg
Sodium 335.1 mg14%
Total Carbohydrates 15 g5%
Dietary Fiber 3.2 g12.6%
Sugars 5.2 g
Protein 21 g42.5%
Vitamin A 26.2% Vitamin C 34.9%
Calcium 7.9% Iron 16.4%
*Based on a 2000 Calorie diet
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.