According to the January issue of BBC Good Food Magazine Meatballs are in, and will be a recurring trend for 2012. Not sure when they were ever out really, but its always nice to be on the forefront of food fashions isn’t it. The third recipe from my series of midweek cheap suppers, this dish is an update to the classic Italian meal, and served over rice rather then pasta. You’re welcome to make the meatballs yourself, but I bought mine for £1.27 in Sainsbury’s. Feel free to play around with the quantities here too, adding more turmeric and chili if you like a bit more spice.
Pack of 12 lamb meatballs
½ red onion, peeled and finely sliced
1 garlic clove, peeled and chopped
1 tsp ground ginger
1 tsp ground cumin
½ tsp ground turmeric
1 chili, deseeded and finely chopped
1 tbsp lime juice
1 x 400g tin chopped tomatoes
1 tsp sugar
1 tbsp olive oil
Rice and Coriander leaves to serve
- Bake the meatballs according to packet instructions. Meanwhile, prepare the sauce. Heat the oil in a heavy based pan over a medium heat. Cook the onion for 5 minutes until translucent. Add the ginger, cumin, turmeric, chili and garlic and cook, stirring for 2 minutes. Add the lime juice , tomatoes, sugar and season to taste. Cook for 10 minutes, stirring frequently.
- Add the baked meatballs to the sauce and simmer gently for 10 minutes.
- Serve over rice, and scattered with coriander leaves.