I fancied a bit of cooking therapy this week so opted for a new meatball recipe. I came across one on the BBC Good Food site that sounded lovely. It uses Indian herbs & spices to create nice, warming flavours. (I have put my own slight spin on it too.) Although they can sometimes be a little time consuming, I find making home made meatballs strangely therapeutic.
Here is what you will need to feed 4 hungry people.
- 400g Lamb Mince
- 1 small Onion, finely chopped
- 2 Garlic Cloves, finely chopped
- 2 tsp Curry Powder
- 2 tsp Ground Cumin
- 1 tsp Garam Masala
- 1/2 tsp Cayenne Pepper
- 3 tbsp Fresh Coriander, finely chopped
- 1 Egg, beaten
- 50g Fresh Breadcrumbs OR 2 Slices Bread
- Low Fat Bolognese Sauce (I used Dolmio)
- 200g Couscous
- 1 Vegetable Stock Cube
- 1/2 tsp Paprika
First up, prep the ingredients. Finely chop the onion, garlic & coriander. If using slices of bread, make the bread crumbs by roughly tearing up and blitzing in a food processor until fine breadcrumbs are formed.
In a large bowl, mix the lamb mince, onion, garlic, curry powder, ground cumin, garam masala, cayenne pepper, coriander (reserve half of the coriander for the couscous) and plenty of pepper together well using a fork.
Beat the egg in a small bowl/glass. Add the breadcrumbs to the mince and mix well with a fork. Add about half the egg to the mince and mix together. You only need enough egg to bind the mixture. Don’t add more than you need otherwise it will be difficult to handle when forming balls. If you feel the mixture needs more though, then just add more.
Using a teaspoon to help keep the balls an even size, put spoonfuls of the mixture into your hands and roll into balls. I managed to get about 28 decent sized balls from this mix. (Alright alright, you there with the dirty mind, pack it in!)
Using a low calorie spray, coat a heavy based non stick frying pan with a few squirts and fry the meatballs in 2-3 batches until golden brown. Don’t worry if they’re not cooked through as they will get a second cooking later.
Preheat your oven to 190°C/Fan 170°C.
Place all the browned meatballs in a roasting tray, pour over the bolognese sauce & stir.
Put in the middle of the oven for about 20 minutes.
Whilst the meatballs are in the oven, prepare the couscous. Boil the kettle and put the couscous in a large glass bowl. Add the paprika, plenty of salt & pepper and crush in the vegetable stock cube. Mix briefly with a fork then add 300ml of boiling water. Cover with cling film and leave for 10 minutes.
Fluff up the couscous with a fork and stir in the reserved coriander. Divide the meatballs & couscous between 4 plates and watch your friends/family devour them quicker than you can say, “That’s a spicy meatball!” (insert Italian Jim Carey accent)
I was pleasantly surprised with this recipe. The meatballs weren’t too spicy at all, there was just enough spice to create a little warmth in the back of you throat.
It’s also very good on the calorie count too, clocking in at a lowly 400 calories per portion! Not bad at all considering how filling & satisfying it is.
Well, in the words of Porky Pig, That’s all folks!