Meatballs with tomato-pea sauce.


Found this recipe on the internet. Meatballs from Maria Elia out of her book Full of Flavour. First time I made meatballs, because I always assumed you needed eggs in the meat mixture. But this recipe is without eggs or any dairy and works brilliantly. The choice of spices is a bit unusual but works very well. Oh, never thought off taking a picture until I was halfway through my plate. Picture doesn’t look very appetizing but it’s honestly a really taste dish. Maria Elia suggests to serve it with mashed potatoes, but we went with spaghetti instead.

Ingredients for the meatballs

500gr lamb mince
2 garlic cloves, crushed
pinch of cayenne pepper
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp paprika
1 tsp turmeric
flour, for dusting
4 tbsp olive oil

To make the meatballs, simply mix the ingredients except the flour and oil together and form into balls. Dust the balls in flour. Heat half the oil in a frying pan and add the meatballs. Cook over a medium heat for 5 minutes. Cook until the meatballs are medium-rare in the centre (about 3 minutes, depending on the size).

Ingredients for the pea and tomato sauce

2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp tomato puree
1 tsp ground cinnamon
1 can plum tomatoes, crushed
pinch of sugar
1 chicken stock cube
100 gr frozen peas
1 tbsp dried dill
sea salt

For the sauce, heat the oil in a saucepan and gently cook the onion and garlic until softened. Add the tomato puree and cinnamon and cook for a couple more minutes. Add the tomatoes and sugar and crumble in the stock cube. Bring to the boil, then simmer for 5 minutes. Add the peas and dill along with 200ml water and cook for 15 minutes over al low heat. Add the meatballs and cook for a further 15 minutes, adding a little boiling water if the sauce is a little thick. Season with sea salt and serve with spaghetti.


Jamie’s Lamb Stew

Made Jamie’s easy lamb stew a few times and turns out lovely every time. And it’s tested and approved by Mia also. We had ours with potatoes on top, she had hers a bit earlier in the evening with couscous and a few added raisins.  Although the dish takes 2,5 hours in the oven, it is definitely not a complicated dish to do. I did all the preparation in the morning, put it in the oven for two hours and all I had to do in the evening, was boil potatoes, slice them and put back in oven for another forty minutes.

Ingredients for four-six people

2 medium onions, chopped
3 sticks of celery, chopped
3-4 carrots, chopped
700 gr of stewing lamb
1 tin of chopped tomatoes or 500ml of passata
300 ml of red wine
fresh rosemary
Olive oil
salt and pepper

Preheat oven to 180degrees. Heat two lugs of olive oil in a casserole pan. Add the chopped vegetables and rosemary and fry for ten minutes. Add your meat. Poor in the wine and tomatoes. GIve it a good stir, season with salt and pepper. Once brought the boil, put the lid on and in the oven to simmer for about 2,5 hours. Remove the lid for the last half hour. Add a bit of water if the stew looks too dry at any stage.