On 11th May 2016, This was Dinner…
Sticking with the new cook book. Why wouldn’t I? These jumped right off the page at me. I’m a huge fan of the meatball and in a delicious spicy tomato ‘soup’, yes please!
Mr Whaite must have access to the juiciest tomatoes as I had to improvise a little with an additional tin otherwise my sauce would have been the size of one of those sachets you get in pubs. I also changed a few of the spices too just because I have unused spices falling out of the pantry.
- Quarter some tomatoes
- Preheat the oven to 190°c (fan)
- Get a few butter, red chillies, sour cream, beef mince, sumac, cayenne pepper, ground cinnamon, tin of chopped tomatoes, oil & seasoning ready
Throw it together…
Spread out the tomatoes and chillies on a baking tray and sprinkle with salt. Leave at room temperature for about half an hour to macerate.*
Mix the mince with the spices and some salt and pepper and form into meatballs, it should make around 16 if you use 500g mince. Leave to chill.
Pop the tomatoes and chillies in the oven and roast for around 15 minutes then pop the meatballs on the tray and cook for another 10 minutes.
Cover the meatballs in foil to keep warm. Put the charred tomatoes and chillies and any juices into a processor (remove the stalks from the chillies) and add the butter. Whizz up and add the tomatoes if yours is as dry as mine.
If you have added the tomatoes you will have to warm it through.
Dish it up…
Place the meatballs on the sauce and serve with a dollop of sour cream.
* To be fair I probably rushed this bit too.