I am sitting on my sofa, tired, a bit bitter because its Sunday and that means i have to back to work tomorrow but happy because I just ate that whole plate of meatballs.
I should not complain, because I had a great weekend, catching up with old friends, taking advantage of some of the culture that London has to offer (Viking exhibition at the British Museum – recommended!). Today I even managed a rare escape to the countryside to soak up the (rare) English sun.
I had time to prepare these meatballs last night, so I can say with some certainty that they taste great reheated. The pine nut stuffing makes these meatballs more interesting than traditional ones and the aromatic tomato sauce has an flavoursome punch to it.
This dish is great with bread, as part of the mezze table, with some rice or even pasta.
Souce: Seductive Flavours of the Levant, Nada Saleh
- 450 g minced lamb meat
- 1 tsp salt
- ¼ tsp cinnamon
- ¼ tsp black pepper
- ½ tsp all spice
- 2 tablespoon olive oil
- 75 g pine nuts
- 1 small red onion finely chopped
- 1 table spoon extra virgin olive oil
- 1 red onion finely chopped
- 500 g tomatoes, peeled and finely chopped
- 1 tsp tomato puree
- 2 table spoons tomato ketchup
- ¼ tsp cinnamon
- 20 g chopped parsley
- 1 table spoon lemon juice
- salt and pepper to taste
- Mix the lamb with the salt and spices and set aside. Add a little olive oil to the pan and fry the onion until translucent. Add the pine nuts and fry until golden brown.
- Take a small amount of mince mixture, flatten and place 1 tsp of the pine nut and onion mixture in the middle and then shape the mince into a small ball. Repeat this with the rest of the meat.
- Now place these into a frying pan and fry for 3-4 minutes until they are brown. Set aside on a plate.
- To make the sauce, fry the onion in a pan until golden brown. Now add the tomato puree, ketchup, tomatoes, cinnamon, salt and pepper and meatballs and cover to allow to simmer over a low heat for 15-20 minutes.
- After 10 minutes add the parsley
- After taking the mixture of the heat add in the lemon juice.
- Best served with bread, or pasta.