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Eastern Style Braised Meatballs

A community recipe by

Not tested or verified by Nigella.com

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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.

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
  • 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
  • Tell us what you think