Baked Meatballs in Spicy Sauce
2 tbsp olive oil
2 onions, finely chopped
1 small fennel bulb, finely chopped
6 garlic cloves, crushed
2 tspn ground coriander
2 tspn ground cumin
3 tspn sambel oelek
500 gm lean beef mince
500 gm pork mince
2 eggs
3-4 tbsp freshly chopped parsley
Salt & pepper
4 tbsp packet breadcrumbs
olive oil spray
1 green capsicum, cored & diced
2-3 cans diced tomatoes, drained a little
1 C chicken stock
a good pinch of sugar
¼ cup tomato-based pasta sauce
2 onions, finely chopped
1 small fennel bulb, finely chopped
6 garlic cloves, crushed
2 tspn ground coriander
2 tspn ground cumin
3 tspn sambel oelek
500 gm lean beef mince
500 gm pork mince
2 eggs
3-4 tbsp freshly chopped parsley
Salt & pepper
4 tbsp packet breadcrumbs
olive oil spray
1 green capsicum, cored & diced
2-3 cans diced tomatoes, drained a little
1 C chicken stock
a good pinch of sugar
¼ cup tomato-based pasta sauce
Preheat oven to 190°C. Heat 1 tbsp oil in a large non-stick pan and gently saute 1 onion, fennel and 4 garlic cloves until softish. Add 1 tspn coriander, 1 tspn cumin and 2 tspn sambel. Toss for 1-2 mins until toasted. Then transfer mixture to a large bowl, together with mince, eggs, 2 tbsp parsley, seasonings and breadcrumbs. Mix well and then form into balls with wet hands. Place meatballs on a lightly oiled oven tray and cook for about 30 mins until browned. To make the sauce, heat 1 tbsp oil in a large pot and gently saute capsicum with remaining onion and garlic until softish. Add remaining spices and sambel. Stir until toasted and then add tomatoes, stock, seasonings, sugar and pasta sauce. Cook down until thick and fragrant. Then add meatballs and briefly cook to coat well. Sprinkle with parsley and serve with plenty of crusty bread on the side.