Name: Meatballs in tomato, cardamom & lime sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 400g 15% fat beef mince -; 20g dill , roughly chopped -; ½ tsp bicarbonate of soda -; 3 tbsp olive oil -; 2 shallots , finely chopped -; 3 garlic cloves , finely chopped -; 1 green chilli , finely chopped -; 1 tbsp tomato purée -; 2 x 400g cans chopped tomatoes -; 2 tsp ground cardamom , or 12 cardamom pods, opened and crushed -; 1 lime , zested and juiced -; 1 tsp sugar , plus a pinch -; couscous , rice or flatbreads, to serve -

Meatballs in tomato, cardamom & lime sauce

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Meatballs in tomato, cardamom & lime sauce

1. 400g 15% fat beef mince -

2. 20g dill , roughly chopped -

3. ½ tsp bicarbonate of soda -

4. 3 tbsp olive oil -

5. 2 shallots , finely chopped -

6. 3 garlic cloves , finely chopped -

7. 1 green chilli , finely chopped -

8. 1 tbsp tomato purée -

9. 2 x 400g cans chopped tomatoes -

10. 2 tsp ground cardamom , or 12 cardamom pods, opened and crushed -

11. 1 lime , zested and juiced -

12. 1 tsp sugar , plus a pinch -

13. couscous , rice or flatbreads, to serve -

How to cook deliciously - Meatballs in tomato, cardamom & lime sauce

1. Stage

Mix the beef mince, half the dill, the bicarb (to help keep the meatballs juicy) and plenty of salt and pepper together in a bowl. Roll into roughly 20 meatballs (about 25g each), then chill while you make the sauce.

2. Stage

Heat 2 tbsp of the oil in a large, shallow pan over a medium-low heat and cook the shallots, garlic, chilli and a pinch of salt for 8-10 mins until the shallots are lightly caramelised.

3. Stage

Add the tomato purée and turn up the heat slightly, cooking until it has darkened, about 2-3 mins. Add the chopped tomatoes, 150ml water, the cardamom, lime zest, sugar and a good pinch of salt. Bring to the boil, then reduce the heat to a simmer and cook for 10 mins. Heat the grill to high.

4. Stage

Tip the meatballs into the sauce and cook for 8-10 mins until they are nearly cooked through. Remove the lid, then put the pan under the grill for 4-5 mins until the top has some colour. Remove from the grill and leave to cool slightly.

5. Stage

Mix the rest of the dill with the lime juice, remaining 1 tbsp olive oil, a pinch of sugar and some seasoning. Dot this over the meatballs, then serve with couscous, rice or flatbreads. Once cool, will keep chilled for 48 hrs and frozen for up to three months.