This recipe was derived from a magazine article I read but after completing the recipe completely I felt both the meatballs and sauce had too much spice. So after some careful adaption I came up with the recipe below with a rich tomato sauce that emphasises the spicy flavour of the meatballs and compliments the dish to perfection. Its great with toasted bread or just served on a bed of rocket or for those die hard meatball fans you can for sure match this with spaghetti! Another good thing about this recipe is that you can make the meatballs in advance and refrigerate them until you are ready to cook them, making them even more tasty the next day.
NB: Spicy meaning not hot but full of delicious spices for a powerful meatball mouthful.
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| Serves 2-3 approx. |
Meatballs Ingredients:
• 500g lean steak mince
• 1tspn each garam masala, ground cumin, ground turmeric and ground coriander
• 1 large finely diced white onion
• 1 tbspn each chopped fresh basil and coriander
• 1 egg
• Sea salt and ground black pepper to season
• Olive oil for frying
Cheats Tomato Sauce Ingredients:
• 350g jar of Lloyd Grossman Tomato and Basil sauce
• 1 can chopped cherry tomatoes (or normal chopped tomatoes)
• 2 cloves crushed garlic
• 1/2-1tspn chilli powder (to your liking)
• 1/2 a small handful of chopped fresh coriander and basil (keeping some extra for garnish)
• salt and pepper to taste
• Rocket and ciabatta or garlic bread to serve.
• For the meatballs, combine all the ingredients (except the oil) in a bowl and mix together with your hands to create a smoother mixture
• Create 15-20 small sized balls by rolling a handful around in your hands (set aside on a plate)
• Heat the oil in a frying pan over a low to medium heat, fry the meatballs in small amounts until browned all over, being careful not to overcrowd them. (Try not to turn them too much as this may cause them to crumble)
• Once the meatballs are all cooked add the Lloyd Grossman Tomato and Basil sauce to the pan
• Add the chopped tomatoes, garlic and chilli and stir to combine
• Add the chopped basil and coriander and stir through, simmer for 5-10 minutes on a low- medium heat
• Remove from the heat and serve on a bed meatballs on a bed of rocket
• Garnish with freshly chopped coriander and basil and salt and pepper
• Serve with sliced toasted ciabatta or garlic bread (and a large glass of red!)
