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Spicy Meatballs with Tomato Sauce

This is a mexican dish, traditionally cooked in a Tagine, however if you don't have a tagine, then a lidded casserole dish should be fine, you may just have to add slightly more water.

for meatballs
500g minced beef or lamb
1 clove garlic crushed (optional)
1 medium onion, chopped small
1 tsp ground ginger
2 tsp cumin seeds, toasted
1 tsp coriander seeds
2 tbsp worcester sauce
small handful fresh chopped coriander
oil for frying

for tomato sauce
3 tsp olive oil
1 large onion peeled and finely chopped
2 garlic cloves, finely chopped (optional)
2 tins chopped tomatoes
1 tsp mixed herbs
2 tsp caster sugar
salt and black pepper 
1) Place meat, garlic, onion and ginger into a bowl and mix well.

2) Toast the cumin seeds and coriander seeds in a large saucepan until they begin to pop and smell nutty.  Crush them with pestle and mortar and add to meat mixture.

3) Stir in worcester sauce and fresh coriander.  Form the mixture into small balls and fry in a small amount of hot oil until golden brown.  Transfer to the tagine or casserole dish.

4) Meanwhile make the sauce, heat the oil in a pan and fry onions and garlic until soft.  Add chopped tomatoes, dried herbs and sugar.  Season with salt and black pepper.  Cook for 10 minutes until thick.

5) Pour the sauce over the meatballs and cook for 20 minutes at 190 degrees/gas 5.

6) Serve with cous cous or plain boiled rice.