Meatballs with Tomato Sauce
This Lamb Meatballs with Tomato Sauce hails from Turkey. The sauce is made with tomato, a pepper paste with paprika and wood roasted peppers. So tasty!
Ingredients
- 500g lamb mince
- 1 tsp Turkish pepper flakes
- 1 tsp dried oregano
- 1 tsp cumin seeds
- 1 tsp sumac
- 2 tbsp chopped coriander
- Salt and pepper
Sauce
- 100 ml olive oil
- 4 tomatoes, chopped
- 1 jar roasted red peppers
- 1 tsp Turkish pepper flakes
- 1 tsp cumin seeds
- 1 tsp dried oregano
- 1 tsp sumac
- 2 tbsp Turkish red pepper paste
- Salt and pepper
To serve
- Thick Greek yoghurt
- Mint and coriander
Method
Season the meat, add the spices and coriander. Mix together thoroughly and roll into 12 even sized balls.
Heat a large non-stick pan on a medium heat. Add ½ the olive oil and fry until deeply coloured for about 5 to 6 minutes. In another pan, add the rest of the olive oil, tomatoes, peppers, paste and spices and season.
Stir through then gently bubble for 2 to 3 minutes, blitz then pop back in the pan. Pop in the meatballs, place the lid on top and cook for a further 2 to 3 minutes.
To serve, dot with yoghurt and sprinkle over herbs.
Ingredients
- 500g lamb mince
- 1 tsp Turkish pepper flakes
- 1 tsp dried oregano
- 1 tsp cumin seeds
- 1 tsp sumac
- 2 tbsp chopped coriander
- Salt and pepper
Sauce
- 100 ml olive oil
- 4 tomatoes, chopped
- 1 jar roasted red peppers
- 1 tsp Turkish pepper flakes
- 1 tsp cumin seeds
- 1 tsp dried oregano
- 1 tsp sumac
- 2 tbsp Turkish red pepper paste
- Salt and pepper
To serve
- Thick Greek yoghurt
- Mint and coriander
Method
Season the meat, add the spices and coriander. Mix together thoroughly and roll into 12 even sized balls.
Heat a large non-stick pan on a medium heat. Add ½ the olive oil and fry until deeply coloured for about 5 to 6 minutes. In another pan, add the rest of the olive oil, tomatoes, peppers, paste and spices and season.
Stir through then gently bubble for 2 to 3 minutes, blitz then pop back in the pan. Pop in the meatballs, place the lid on top and cook for a further 2 to 3 minutes.
To serve, dot with yoghurt and sprinkle over herbs.
