Eastern Style Braised Meatballs

A community recipe by TimBris83

Not tested or verified by Nigella.com

Introduction

A lovely dish of spicy and herby meatballs braised in a piquant tomato sauce. I created this recipe in an attempt to re-create a dish I had eaten in a tiny roadside restaurant high in the hills in the middle of nowhere on the Greek island of Rhodes. The key to the flavour of the meatballs is the fresh mint, it seems such an obvious pairing with lamb, but I had never thought to put it in my meatballs. For a quick mid-week supper, make the meatball mix the night before and just use a jar of shop bought tomato sauce and add a little water for to prevent drying during the braising.

Ingredients

Serves: 0

Metric Cups

480 grams minced lamb
2 bunches fresh coriander
1 bunch mint
2 red chillies (deseeded)
2 small red onions
6 cloves garlic
2 tablespoons ground cumin
1 can chopped tomatoes
1 packet tomato passata
chicken stock (or lamb)
1 pinch of Maldon salt
olive oil

16⅞ ounces ground lamb
2 bunches cilantro
1 bunch mint
2 red chiles (deseeded)
2 small red onions
6 cloves garlic
2 tablespoons ground cumin
1 can diced tomatoes
1 packet tomato passata
chicken broth (or lamb)
1 pinch of sea salt flakes
olive oil

Method

Eastern Style Braised Meatballs is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a mini food processor whizz one of the chillies, one of the bunches of coriander, the mint, 2 cloves of garlic, about 1 tbsp ground cumin, a little salt, and a dash of olive oil

Using your hands combine this mixture into the lamb, ensuring it is all evenly distributed

Roll quantities of the lamb mixture using the palms of your hands to create meatballs the size of a ping pong ball, nice and substantial

Set aside

Start to prepare the sauce: In the same food processor place the onions, the remaining garlic and chilli, whizz until fine

Heat some oil in a heavy based pot

Sweat off the onion, garlic and chilli mix

Add the tomato and passata

Add remaining cumin and a touch of stock

Season

Turn down heat to a low simmer

Heat a little olive oil in a frying pan and brown the meatballs until nice and toasty (3-5 mins)

Plop them into the simmering tomato sauce, and cover

Cook on a low heat for 30 minutes, removing the lid for the last 5 or 10 minutes to reduce sauce

Serve with rice and pita bread