Spicy meatballs in a chunky tomato sauce.
Preheat oven to 200C/ 392F
Combine all meatball ingredients in a large bowl and mix well.
Shape into 16-20 small meatballs.
Heat some oil and fry the meatballs for 5-10 minutes. When browned, remove from heat and drain on kitchen paper.
Place in an ovenproof dish.
In a pan deep enough to hold a fair amount of liquid, heat the oil over a medium heat.
Slowly fry the chopped pepper and onion until soft.
Add chilli, cumin, coriander and garlic, and fry for another 2-3 minutes.
Add the remaining ingredients and allow to simmer for 5-10 minutes.
Pour sauce over the meatballs and cook in the middle of the oven at 200C/ 392F for 20 minutes. Serve with pasta.
N.B. If served with a nice salad and maybe a dessert to follow, it serves 4. If you like these meatballs (read: are really greedy like us), you may find the above recipe only serves 2.
I have never tried freezing them, but I often serve them at informal dinner parties; one of their biggest advantages is the possibility for advance preparation, and simply boiling some pasta and popping the dish of meatballs in the oven when the guests arrive.
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|Serving Size: 1 Serving (337g)|
|Recipe Makes: 4|
|Calories from Fat: 239 (59%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 120.9mg||37 %|
|Sodium 149.6mg||5 %|
|Potassium 816.6mg||21 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 16g|
|Protein 23.6g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 408
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