A great weekday meal – I often make this on a Sunday night, shove it in the fridge until Monday or Tuesday and give it a 15 minute blast in the oven to reheat. the ground almonds help keep the meatballs moist without the need for breadcrumbs. There are loads of ways to make meatballs, it I’ve gone for the one I find the fastest…
You can use pretty much any animal you like, no need to discriminate. I often use lamb, but beef, turkey or chicken would all be fine. If you use a bird rather than a mammal I suggest adding an egg, as the mince is less fatty and tends to be a bit dry.
Ingredients (serves 2-3)
– 400g mince
– 2 tbsp ground almonds
– 1 onion, finely diced
– salt & pepper
– 1 can of chopped tomatoes, or whole tomatoes that have been whizzed up with your stick blender
– 2 carrots, diced
– 1 red pepper, diced
– 1 tsp chilli powder
– 1/2 tsp ground cumin
– 1/2 tsp ground coriander
Gently sweat your carrots and peppers in a bit of oil until soft. Add tomatoes and spices, leave to simmer gently while you make your meatballs.
To make meatballs, mix together all ingredients and shape into 10 – 15 equal shaped balls. Bear in mind that smaller balls cook faster, so if you’re hungry make smaller ones!
Gently place your meatballs into the sauce, cover with a lid and leave for 20 minutes to cook. Serve with salad, or some other green veg. I like a bit of yoghurt too!