Jump to Main ContentJump to Primary Navigation
Top

Beef meatballs in spiced tomato sauce

meatballs.jpg
wine.jpg

We love a one-pot dish – it makes life so much easier when you can’t face washing up. Make the meatballs and sauce in advance when time is on your side, then heat them up on a frantic midweek evening. Serve with spaghetti or hunks of crusty, fresh bread.

Kcal: 440 per serving

Saturated fat: 8.2g per serving

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients (serves four):

For the meatballs:

  • 500g minced beef
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 large peeled onion, grated
  • 1 tbsp fresh coriander, chopped
  • 1 tbsp fresh mint, chopped
  • 1 egg
  • 2-3 tsps each sea salt and freshly ground black pepper
  • 3 tbsps olive oil, for frying

For the sauce:

  • 4 cloves garlic, sliced
  • 2cm piece peeled ginger, grated
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • ½ tsp dried chilli flakes
  • 2 tins (800g) tomatoes
  • Salt and black pepper
  • 20g fresh coriander, chopped
  • Extra virgin olive oil

Method

Step 1: Make the meatballs by putting all the ingredients (except the oil) in a bowl and squeezing together with your hands to make a smooth mixture. Form the mixture into balls about the size of a walnut, making about 20.

Step 2: In a deep, heavy frying pan, heat two tablespoons of oil over a medium heat and fry the meatballs until evenly brown all over. Don’t overcrowd them, so fry in batches if necessary. Remove them to a plate and set aside.

Step 3: To make the sauce, heat the remaining tablespoon of oil in the same frying pan over a medium heat. Add the garlic and ginger and fry for a couple of minutes so it begins to brown. Add the allspice, cinnamon and chilli and stir. Add the tomatoes and season well. Stir, then lower the heat and gently simmer for about 15 minutes or until you have a thick, concentrated sauce.

Step 4: Add most of the chopped coriander and stir well, then return the meatballs to the pan. Cover them in the sauce and cook for about five minutes to let the flavours mix. Sprinkle over the rest of the coriander and serve with a drizzle of extra virgin olive oil.

From In One Pot by Blanche Vaughan (£18.99, Weidenfeld & Nicolson)

Eat with …

Wine expert Jane Parkinson recommends the perfect pairing

Marks & Spencer Negroamaro 2011, £6.49

Puglia is a top tip if you’re looking for a region that has handsome, punchy reds. This one, made from the local grape Negroamaro, has tantalising but subtle aromas of dry spices and Mediterranean herbs. Although it’s soft in texture in the mouth, it’s fresh too, tasting of liquorice and blackcurrants.

Related

hero-use-this.jpg

20 ways to eat like an Italian woman

risotto-hero.jpg

Recipe: Milanese Saffron Risotto

IMG_7000.jpg

Monica Galetti's crepe soufflé recipe

Comments

Latest...

Coffee in a cone is here to brighten up your mornings

The best way to start the day by Sarah Biddlecombe

27 Sep 2016

How to launch a successful pop up business for less than £1,000

By a couple who did it themselves by Sarah Biddlecombe

26 Sep 2016

Food revolution: the UK’s first waste supermarket has opened

by Harriet Hall

22 Sep 2016

The best red wines to stay in with this autumn

They all pair perfectly with a night on the sofa by Victoria Gray

18 Sep 2016

Drinking this healing gin could bring you good luck

It's worth a try by Sarah Biddlecombe

13 Sep 2016

Top 10 health benefits of eating cheese

Here’s 10 extra reasons to indulge in that cheese toastie… by Kayleigh Dray

12 Sep 2016

London’s most incredible drink experiences

From the iconic to the experimental, the 7 best ways to indulge in the capital by Amy Swales

11 Sep 2016

Quiz: what kind of cheese are you most like?

This might just be our cheesiest personality quiz of all time… by Kayleigh Dray

08 Sep 2016

Five reasons why drinking gin can actually be good for you

Thought you loved gin? Prepare to renew your vows by Amy Lewis

31 Aug 2016

The best London restaurants for late-night dining

Make the most of the night tube with 24-hour restaurants and post-theatre deals by Amy Swales

26 Aug 2016