Meatballs in a Spicy Sauce is one of my favourite dishes and a massive hit with my children. The warmth from the spices is perfect without it being mind blowing yet transforms this dish to as new level. Adding cumin, paprika, coriander and cayenne gives the warmth, flavour, aroma and a beautiful colour.
Unlike so many other meatball recipes, I don’t use breadcrumbs or egg to bind the meatballs. I find the beef and spices creates a perfectly firm meatball that taste so much better without them. This is partly due to using 85% lean beef mince. Having less fat gives it structure but enough to ensure they don’t dry out. I have, in the past used lamb and chicken thighs to make the meatballs and they are both superb alternatives.
I serve Meatballs in a Spicy Sauce as a main dish all year round. When it’s cold outside its perfect and sitting on the patio in the sun is perfect. Just add a chilled glass of sauvignon blanc or a lovely pinot noir. Don’t forget to garnish with a few basil leaves and a brief sprinkle of grated parmesan as the finishing touch.
To make the entire process easier, I prepare the meatballs and sauce in advance and just reheat on the day. They store perfectly in the fridge in an air tight container for a few days.
Meatballs in a Spicy Sauce
Ingredients
Sauce Ingredients
- 800 g chopped tomatoes tin
- 4 cloves garlic peel/mince
- 1 tsp sweet paprika
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp salt
- 1 tbsp olive oil
Meatball Ingredients
- 450 g beef mince lean
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 tsp salt
Instructions
- Place a large saucepan over a medium heat and add the olive oil. When hot, add the garlic and fry, stirring constantly for 60 seconds.1 tbsp olive oil, 4 cloves garlic
- Add the paprika, cumin, cayenne pepper and the salt to the garlic and stir for a further 30 seconds until the release their amazing flavours and aromas. Add the chopped tomatoes and stir again.1 tsp sweet paprika, 1 tsp ground cumin, ½ tsp cayenne pepper, 1 tsp salt, 800 g chopped tomatoes
- Increase the temperature so its starts to boil and then reduce until the sauce simmers. Normally medium to medium-low heat will do. Place the frying pan lid on and leave to simmer and thicken for 10 – 12 minutes. This gives you time to make the meatballs.
- Using a mixing bowl, add the beef mince and the paprika, onion powder, coriander, cumin, cinnamon and cayenne and mix together. I find it easier to wash my hands thoroughly and mix by hand but its up to you. Just make sure that if using your hands, your hands are damp as the mince won’t stick then.450 g beef mince, 1 tsp sweet paprika, 1 tsp onion powder, 1 tsp ground coriander, 1 tsp ground cumin, ½ tsp ground cinnamon, ¼ tsp cayenne pepper, 1 tsp salt
- Roughly divide into 20 – 24 meatballs, rolling them in the palm of your hands to shape.
- Lift the lid on the sauce and give it a stir. Add the meatballs and bring the sauce back to a boil again and then reduce back to a simmer. Put the lid on and leave for about 30 minutes or until the meatballs are cooked through. When there is about 15 minutes to go before the meatballs are ready, cook the spaghetti according to the packet instructions.375 g spaghetti
- Stir with a sprig of basil or two on each plate with a sprinkling of parmesan.50 g parmesan, 20 leaves basil
