Spicy Meatballs in Tomato Sauce

    1 hour

    Adapted from a recipe I found, but using ingredients I already had in the cupboard. This recipe uses beef mince, but lamb mince may be used, if preferred. I served it with plain white rice, or you could also serve it with couscous. The original recipe used a Tagine for the final step, but any heavy-base frypan or saucepan, with a lid, would do the job. A hearty Winter meal that would probably serve 4, but is a good main meal for 2 hearty eaters. The red wine is an optional extra; our choice for this meal was a very nice Shiraz.


    New South Wales, Australia
    23 people made this

    Serves: 2 

    • For the Meatballs
    • 500g Beef (or Lamb) mince
    • 1 Clove garlic, crushed
    • 1 Medium onion, finely chopped
    • 1 tsp ground ginger
    • 1 tsp coriander seeds
    • 2 tbsp Worcestershire sauce
    • 2 tbsp soy sauce
    • oil for frying
    • For the tomato sauce
    • 1 large onion peeled and chopped
    • 2 Cloves garlic, finely chopped
    • 2 Medium tomatoes cut into small wedges
    • 750g Jar of Leggo's Bolognese chunky pasta sauce - any jar of pasta sauce may be used here - your preference
    • salt and fresh ground black pepper to taste
    • oil for sauté

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Place the mince, garlic, onion and ground ginger into a bowl and mix well
    2. Toast the coriander seeds in a small saucepan until they just begin to pop. You will have to watch them as they start popping pretty quick, and don't allow them to get scorched
    3. Crush the toasted seeds with a pestle and mortar and add them to the meat mix
    4. Sir in the Worcestershire sauce and soy sauce, be sure to mix all the ingredients very well. I used my hands - it gets a little messy, but you get a really good mix that way
    5. Form the mixture into balls about the size of a walnut and fry in hot oil until they are golden brown. I used a wok and vegetable oil, but any pan, or oil, of your choice would do
    6. Transfer the cooked meatballs to the Tagine, or similar heavy-base pan and cover with the lid to keep them warm
    7. To make the sauce, place the onion and garlic in a saucepan with a little oil and sauté over a gentle heat until soft, not brown
    8. Add the wedged tomatoes and the jar of selected Bolognese sauce to the garlic and onion and season with salt a pepper to taste
    9. Bring this mixture to the boil and allow to simmer for about 10 minutes, or until it thickens a little and turns a darker red colour
    10. Pour the sauce mixture over the meatballs and heat the meatball and tomato mixture for 15 minutes, covered, over a low heat so it just bubbles a little, or place the covered pan in an oven at 190c for 20 minutes
    11. Serve with plain boiled rice or couscous


    This meal is best prepared and served immediately, however leftovers may be refrigerated and reheated the day after

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