Spicy Meatballs in Tomato Sauce (HC)
Ingredients
- 300g lean minced pork
- 1 onion, grated
- 1 tsp ground cumin
- 1 tsp paprika
- 1 large clove garlic, crushed
- 1 egg, beaten
- Black pepper
- 60g wholegrain rice or 60g wholegrain pasta per portion
Tomato Sauce
- 1 tbsp olive oil
- 2 cloves garlic, chopped
- ½ tsp chilli powder
- 150ml low sodium vegetable stock
- 300ml passata
- 1 bay leaf
- 2 tsp tomato puree
- 2 tsp chopped fresh coriander, 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