I have recently started a new job which is why the blogging had died down a bit the last couple of weeks. However, this has not stopped me from cooking! I am a big fan of batch cooking so that I can stock up my freezer and have meals ready prepared for a busy working week. Both me and my fiance have demanding jobs and work long hours so the working week meal plan is all about being quick and easy!
I sometimes make this dish on a weekend or a night when I am home at a reasonable hour from work. This can easily serve up to 5-6 portions and is a great one to pop leftovers in the freezer. It tastes even better re-heated and the spices really come out.
Typically I prefer to use lamb but as lamb is incredibly difficult to find in Berlin I stick to beef. You can also add some dried apricots to the sauce. I also don’t hold back on the heat here so a mint yoghurt dressing will go down very well!
Ingredients:
For the meatballs:
500g minced beef
75g breadcrumbs
1 tspn ground cumin
2 cloves garlic (peeled and crushed)
1 egg (beaten)
Small bunch fresh parsley (finely chopped)
Juice of half a lemon
1 small onion (peeled and finely chopped)
For the sauce:
1 large onion (peeled and sliced)
2 cloves garlic (peeled and crushed)
1 red pepper (sliced)
4 tomatoes (roughly chopped)
1 carton tomato passata
Juice of 1 lemon
Small bunch of freshly parsley (finely chopped)
Small bunch of coriander (finely chopped)
1 tspn dried cumin
1 tspn dried smoked paprika
Handful of almond flakes
2 red chilli’s (finely chopped)
For the couscous:
Couscous (cooked according to packet instructions)
2 spring onions (finely chopped)
1 tspn dried smoked paprika
Juice of half a lemon
Small bunch fresh mint (finely chopped)
- In a large bowl add all the ingredients for the meatballs. Mix well and then with your hands roll into small balls (about a tablespoon size).
- Heat a large plan with a dash of olive oil. Once hot add the meatballs and cook on each side until brown. Transfer the meatballs to a plate and leave to one side.
- In the same pan (we want to use those meat juices) start to make the sauce. Add the onions, garlic and red pepper. Add a pinch of salt and stir until just soft and the onions are starting to brown.
- Add the cumin, paprika, chillis and tomatoes. Mix well and leave to cook for around 5 minutes.
- Add the meatballs to the pan and then pour in the passata. Bring the pan to a gentle simmer and leave to cook for around 20 minutes until the sauce has thickened and the meat is cooked, making sure to stir regularly.
- In the meantime you can make the couscous by mixing everything into one bowl.
- Once the sauce and meatballs is cooked take the pan off the heat. Stir in the lemon juice, fresh herbs and some black pepper. Mix well.
- Plate up, garnish with some flaked almonds and serve with the couscous.
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