Annabel Karmel's Pork and Beef Meatballs with Tagine Sauce
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 4
Skip to ingredients
For the sauce
- 1tbsp Olive oil
- 1 Onionfinely chopped
- 150g Butternut squashgrated
- ½tsp Fresh gingergrated
- 1tsp Garam masala
- ½tsp Cinnamon
- ½tsp Ground coriander
- 400g Chopped tomatoes
- 250ml Chicken stock
- 1tsp Sundried tomato purée
- 1tsp Honey
For the meatballs
- 125g Pork mince
- 125g Minced beef
- 30g Breadcrumbs
- 15g Parmesangrated
- ½tsp Fresh coriander
- 1 Egg yolk
To serve
- 200g Rice or couscous
Method
step 1
First make the tagine sauce: Heat the oil in a saucepan and add the onion and butternut squash. Sauté for 5 minutes, then add the ginger.
step 2
Add the spices and fry for 1 minute. Add the remaining ingredients. Season and simmer for 10 minutes until the onion and squash are soft.
step 3
Blend using a hand blender until smooth. Pour back into saucepan.
step 4
To make the meatballs put all the ingredients into a bowl. Season and mix together, then shape into 20 balls.
step 5
Bring the sauce to the boil, then drop in the meatballs in a single layer. Cover and simmer for 15 minutes.
step 6
Meanwhile, cook the rice or couscous according to the instructions on the packet. Drain and serve with the meatballs.