Helen RandellMonday Margaritas
November 25th 2008 08:43
Meatballs in Spicy-Sweet Sauce
ingredients
225g minced beef
225g minced pork
6 tbps cooked rice
1 egg, lightly beaten
1 1/2 onions, finely chopped
5 garlic cloves, finely chopped
1/2 tsp cumin
large pinch of ground cinnamon
2 tbsp raisins
1 tbspn molasses sugar
1-2 tbsp cider or wine vinegar
400g tinned tomatoes, drained and chopped
350ml beef stock
1-2 tsp mild chilli powder
1 tbsp paprika
1tbsp fresh coriander, chopped
1 tbsp fresh parsley, chopped
2 tbsp vegetable oil
2 sweet potaotes, peeled and cut into small chunks
salt and pepper
grated cheese to serve
Mix the meat thoroughly with the ricee, the egg, half the onion and garlic, cumin, cinnamon and raisins.
Divide the mixture into even-size piece and roll into balls. Fry the balls in a non-stick frying pan over medium heat until brown. Remove the balls from the pan and set aside. Wipe the pan clean.
Place the sugar in a food processor or blender with the vinegar, tomatoes, stock, chilli powder, paprika and remaining onions and garlic. Process until blended, then stir in the herbs. Set aside.
Heat the oil in a frying pan. Add the sweet potatoes and cook until tender and golden brown. Pout in the blended sauce and add the mushrooms to the pan. Cook for 10 minutes, or until the meatballs are heated through and the flavours have combined. Season to taste and serve with grated cheese.
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