500g minced pork
500g minced beef
100g panko breadcrumbs
3 cloves of garlic, minced
1 onion, chopped
1 bunch of parsley, chopped
15ml ground cinnamon
5ml ground cumin
10ml salt
1 egg, beaten
150ml olive oil
Tomato Sauce:
45ml olive oil
1 onion, chopped
3 cloves garlic, minced
1 x 400g tin tomato purée
500ml water
4 sprigs of thyme, leaves stripped
1 bay leaf
20ml sugar
1,2ml ground cumin
1,2ml smoked paprika
5ml salt
Add all the ingredients for the meatballs to a mixing bowl and mix it through with your hands.
Now shape the mixture into 30-40 fat sausages and place on a baking sheet. Cover with plastic wrap and refrigerate for an hour.
For the Tomato Sauce:
Add the olive oil to a saucepan set over medium-high heat.
Add the onion and garlic and fry until soft and translucent.
Add the tomato purée and stir-fry for 1 minute.
Add the water, thyme leaves, bay leaf, sugar, cumin and paprika and simmer until the sauce has thickened.
Remove the bay leaf and blitz the sauce with a hand blender until smooth. Set aside.
Preheat your oven to 220℃ and cover the bottom of an oven tray with a thin layer of oil.
Transfer the meatballs to this tray and bake in the preheated oven for 12 minutes.
Now put the tomato sauce back on the heat and add the meatballs to it. Simmer for 5 minutes.
Serve with basmati rice as a main or in the sauce as a Meze.
My Whisk and I 