Spicy Meatballs in Tomato Sauce (HC)
Ingredients
300g (1⅓ cup) (10½ oz) lean minced pork
1 onion, grated
1 tsp ground cumin
1 tsp paprika
1 large clove garlic, crushed
1 egg, beaten
Black pepper
60g (¼ cup) (2 oz) wholegrain rice or 60g (½ cup) (2 oz) wholegrain pasta per portion
Tomato Sauce:
1 tbsp (0.75 Aus tbsp – 15ml) olive oil
2 cloves garlic, chopped
½ tsp chilli powder
150ml (⅔ cup) (5⅓ fl oz) low sodium vegetable stock
300ml (1⅓ cup) (10½ fl oz) passata
1 bay leaf
2 tsp tomato puree (tomato paste)
2 tsp chopped fresh coriander (cilantro), to serve (optional)
Instructions:
Put the minced pork, onion, ground cumin, paprika, garlic and egg in a bowl and mix well until combined. Season with pepper, form into walnut sized balls and refrigerate for 30 minutes.
Meanwhile, make the tomato sauce. Heat the olive oil in a large frying pan and fry the garlic and chilli powder for 1 minute, then pour in the stock. Cook over a high heat until the stock has almost evaporated.
Add the passata, bay leaf and tomato puree (tomato paste), stir well and cook over a medium-low heat, half covered for 5 minutes.
Remove the meatballs from the fridge and. Place them in the sauce and cook, half-covered, over a medium-low heat for 15-20 minutes until they are cooked through.
Cook the rice or pasta* according to the packet instructions.
Plate up the rice or pasta*, top with the meatballs and sauce and sprinkle with coriander (cilantro).
Serve with a fresh salad or steamed green vegetables of your choice.
Top Tip
The recipe makes 2 portions of the meatballs and sauce. Serve with rice (60g (¼ cup) (2 oz) dried) for one meal and pasta (60g (½ cup) (2 oz) of uncooked) for the other day
