Give classic meatballs a fresh spin with coriander and spices. Cinnamon and honey lend a hint of sweetness to the sauce.
Ingredients
- 500g Heart Smart lean beef mince
- 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
- 2 tablespoons chopped fresh coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground sweet paprika
- 1 teaspoon ground coriander
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 400g can Diced Italian Tomatoes with Sliced Olives
- 60ml (1/4 cup) water
- 1 cinnamon stick
- 1 teaspoon honey
- Steamed couscous, to serve
Method
- Step 1Combine the mince, breadcrumbs, fresh coriander, cumin, paprika and ground coriander in a large bowl. Season. Roll tablespoonfuls of the mixture into balls.
- Step 2Heat half the oil in a frying pan over medium-high heat. Cook half the meatballs, turning, for 2-3 minutes or until browned. Transfer to a plate. Repeat with the remaining meatballs, reheating the pan between batches.
- Step 3Heat the remaining oil in a saucepan over medium heat. Cook onion, stirring, for 5 minutes or until soft. Add garlic and cook, stirring, for 1 minute or until aromatic. Add tomato, olive, water, cinnamon and honey. Bring to boil. Simmer for 5 minutes or until mixture thickens slightly. Add the meatballs. Bring to the boil. Reduce heat to low and simmer for 7-8 minutes or until the meatballs are cooked through. Serve with couscous.
Nutrition
1795 kj
Energy
12g
Fat Total
3.5g
Saturated Fat
8.5g
Fibre
37g
Protein
40g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Cool the meatballs and sauce. Place in an airtight container and freeze for up to 3 months.
To reheat: Thaw in the fridge. Reheat in a saucepan over medium heat until warmed through.
- Author: Chrissy Freer
- Image credit: Sam McAdam
- Publication: Australian Good Taste
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