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Middle-Eastern spiced meatballs


Serves: 10
timePrep time: 30 mins
timeTotal time:
Middle-Eastern spiced meatballs
/ Recipe by Brian Glover / Photograph by Dan Jones

Middle-Eastern spiced meatballs


Serves: 10
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
397Kcal
Fat
17gr
Saturates
7gr
Carbs
28gr
Sugars
6gr
Fibre
5gr
Protein
4gr
Salt
0.6gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 50g currants
  • juice and grated zest of 1 lemon
  • 1 x 100g pack pine nuts
  • 1kg lamb mince
  • 175g breadcrumbs
  • 2 fat cloves garlic, finely chopped
  • 2 tbsp of finely chopped fresh parsley
  • 2 tbsp of finely chopped dill and coriander
  • 2 tbsp of finely chopped coriander
  • 2 green chillies, deseeded and finely chopped
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 small egg, lightly beaten
  • 150ml olive oil, for frying and roasting
  • 2 medium butternut squash, peeled, deseeded and cut into bite-sized chunks
For the sauce
  • 2 large onions, chopped
  • 2 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 2 tsp ground allspice
  • 1 tsp dried red chilli flakes (optional)
  • 3 x 400g tins chopped tomatoes
  • 1 tbsp chopped fresh thyme
  • 1 cinnamon stick
  • 2 bay leaves

Step by step

Get ahead
Prepare and cook the meatballs and sauce the day before; keep them separate (they both freeze well, too). Reheat the meatballs on oiled baking trays, covered tightly with foil, at 190°C, fan 170°C, gas 5 for 35-40 minutes. Reheat the sauce in a pan until hot, adding a little water if needed
  1. Soak the currants in the lemon juice for 1 hour, then drain. Lightly toast the pine nuts and let them cool.
  2. In a bowl, use your hands to mix all the ingredients, up to and including the paprika, with the currants and pine nuts.
  3. Season with 2 teaspoons of salt and a good grinding of black pepper, then mix in the egg. Take a teaspoon of the mixture and fry or grill it to taste; adjust the seasoning.
  4. Make about 50 walnut-sized meatballs using floured hands.
  5. Heat 2 tablespoons of the oil in a large frying pan, add a third of the meatballs and fry for about 5 minutes, until browned on all sides and just cooked in the middle. Repeat for two more batches. Drain on kitchen paper.
  6. Preheat the oven to 200°C, fan 180°C, gas 6. Toss the squash in the remaining olive oil and season. Tip on to 2 large baking trays and roast, stirring occasionally, for 35-40 minutes or until browned and tender.
  7. Meanwhile make the sauce. Fry the onions gently in a large pan with the oil until soft – allow 15-20 minutes. Add the garlic, allspice and chilli (if using) and cook for another 5 minutes.
  8. Add the tomatoes, thyme, cinnamon stick and bay leaves to the sauce; cook gently for 30-35 minutes until quite thick. Taste and season. It may need a little brown sugar and lemon juice. When the squash is cooked, stir it into the sauce.
  9. Add the meatballs, cover and simmer for a further 15 minutes or until cooked through. Remove the bay leaves and cinnamon, and serve sprinkled with extra coriander leaves, toasted pine nuts and pomegranate seeds.

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