Meatballs in tangy tomato sauce
Print Edition
Shanghai’s damp and cold winter weather calls for warming comfort foods. This is the perfect time to try these Middle Eastern-inspired meatballs in flavorful tomato sauce with a hint of warm cinnamon and paprika smokiness.
Prep time: 45 minutes Cook time: 90 minutes
Instructions
1. Heat oven to 180 degree Celsius.
2. Mix all the meatball ingredients together and form into 50g balls — you'll get 12-15.
3. Place on a lightly oiled baking tray and bake in the oven for 15 minutes.
4. Whilst the meatballs are cooking, take an oven proof saucepan and gently heat on low flame. Add olive oil and fry chopped garlic with salt for 5 minutes until it begins to stick to the bottom of the pan. Be careful not to let it color.
5. In a bowl, mix together tomato puree, harissa paste, spices, bay leaves, sugar and lemon peel and add to the saucepan, stirring all the time.
6. After 5 minutes, the tomato paste and spices will start to stick to the bottom of the saucepan. Stir in the lemon juice and bring to boil. Add water and again bring to boil.
7. By now, the meatballs will be ready. Turn the oven down to 150 degree and gently add the meatballs into the tomato sauce.
8. Bring it to boil on the hob, cover tightly and put the saucepan in the oven for an hour.
9. Take it out and pour in the pear or apple segments while stirring. Put it back in the oven for another 15 minutes, this time without lid. The sauce will reduce to a thick soupy consistency.
10. Garnish with fresh mint and coriander, pomegranate seeds and toasted almonds.
11. Serve with crusty bread or couscous to mop up the delicious juices.
Recipe contributed by FIELDS (www.fieldschina.com), online grocery store for fresh and organic fruit and vegetable, imported and local meats.
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