Meatballs With Spiced Tomato Sauce Recipes

Steps:

• For the merguez meatballs: Preheat a deep-fryer to 375 degrees F. Preheat the oven to 400 degrees F.
• Add the cumin, coriander and fennel seeds to a 3- to 4-quart saucepan set over medium-low heat. Toast the spices, shaking the pan frequently, until they are fragrant and beginning to change color, 5 to 6 minutes. Remove the spices to a clean plate and let cool, then add them to a spice grinder and blend. Add the blended spices to a bowl with the hot paprika, sumac and cayenne and stir to combine. In a large bowl, add the ground lamb, spice blend, potato flakes, onion, yogurt, harissa, salt, garlic and egg. Combine gently with clean hands, using care to distribute all the flavorings evenly, but try to avoid pressing down or compacting the mixture. Lightly coat your hands with olive oil, then measure out 1 1/2 tablespoons of the mixture with an ice cream scooper and roll it into a meatball. Set aside in a baking dish. Repeat with the remaining mixture.
• Brown the meatballs in batches in the deep-fryer until they are golden brown and hold their shape, 3 to 5 minutes. The meatballs will continue to cook in the tomato sauce, so this step is to give them color and additional flavor. Remove the meatballs to a baking dish and set aside.
• For the spicy tomato sauce: Coat the same saucepan with more olive oil and set over medium heat. Add the onions and stir with a wooden spoon to collect any browned bits caught on the surface of the skillet. Sweat until the onions are slightly softened, 4 to 5 minutes. Add the garlic and cook until fragrant, an additional few minutes. Add the harissa and tomato paste and toast for 1 to 2 minutes. Add the blended tomatoes and stir. Season the mixture with salt and pepper and stir to combine. Simmer the sauce for about 20 minutes to allow the flavors to meld. Cover the meatballs with the sauce and transfer to the oven. Roast until the meatballs are fully cooked through and caramelized from the sauce, 10 to 15 minutes.
• Add the yogurt, mint, parsley and lemon zest to a small bowl, then season with salt. Stir to combine and adjust the seasoning as needed.
• Place dollops of the seasoned yogurt and top with the meatballs. Garnish the meatballs with crumbled feta and fresh dill tops.

Steps:

• For the meatballs, in a large bowl combine the lamb, breadcrumbs, egg, salt and garam masala and mix well-- use your hands, they work the best!
• Roll the mixture into 1" meatballs.
• You should gat about 16 or so.
• In a large skillet, over medium-high heat, heat olive oil.
• Add meatballs and fry until browned on all sides.
• While the meatballs are browning, place tomatoes in a food processor and puree until smooth.
• Remove meatballs from skillet, leaving drippings in the pan.
• Set aside.
• Reduce heat a little, and add the onion to the pan drippings and saute until softened.
• Add more oil if needed.
• Add the garlic and saute for 30 seconds.
• Add the pureed tomatoes, curry powder, cayenne pepper and sugar.
• Cook for 1 minute, stirring constantly to combine.
• Add 1 cup of the chicken broth to the skillet.
• Stir well and bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Add half and half, and cook for 3 minutes, stirring well to blend.
• Mix remaining 1/4 cup chicken broth and flour in a small cup until smooth, and add to skillet.
• Bring to a boil, reduce heat, add meatballs, and simmer for 10 minutes.
• Serve over rice.

Steps:

• Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
• Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
• Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
• Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
• Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
• Top with crumbled feta and scattered mint.

Steps:

• In a small bowl, mix together the pork, breadcrumbs, egg, finely chopped onions and the chopped coriander leaves. Season, mix well and shape into small meatballs. Over a medium heat, add 1 tbsp of the oil to a large frying pan and brown the meatballs on all sides, then remove from the pan and set aside.
• Add the remaining oil, sliced onion, garlic, coriander stems and some salt. Cook for 5 mins, then add the passata and chipotle paste. Pour in 100ml water and stir well, then simmer for 10 mins before adding the meatballs and cooking for a further 5 mins. Serve with potatoes or rice and scatter with the extra coriander leaves.