Red Pepper And Apple Meatballs With Sweet And Sour Sauce
Savor a delectable blend of flavors with these lamb and pork meatballs, infused with the sweetness of apple and the aromatic touch of ginger and coriander. Paired with a rich tomato sauce featuring a colorful array of vegetables, this dish promises a delightful and satisfying meal that will leave your taste buds craving for more.
— Constant Cookbook
Ingredients
- 450g/1lb lean lamb mince
- 450g/1lb lean pork mince
- 1 red pepper
- 1 small onion
- 3 Cox's apples
- 1 tbsp fresh ginger
- 4 tsp coriander
- 1 free-range egg white
- 3 tbsp plain flour
- 1 tbsp olive oil
- cooked basmati rice
- 2 tsp olive oil
- 1 red onion
- 4 baby leeks
- 1 courgette
- 450g/1lb cherry tomatoes
- 2 tsp brown sugar
- 2 tsp malt vinegar
- 6 basil
Instructions
- For the meatballs, place the lamb and pork mince into a bowl and mix together well.
- Add the pepper, onion, apples, ginger, coriander and egg white to the mince mixture and mix well.
- Shape the mixture into small balls, about 2cm/1in in diameter and place onto a plate. Dust with the flour, rolling the balls around to cover all over. Place into the fridge for 30 minutes to firm up.
- For the sauce, heat a frying pan until hot then add the olive oil and red onion. Cook for 2-3 minutes, until just softened.
- Add the leeks and courgette and fry until slightly browned.
- Add the tomatoes, sugar and vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes.
- Allow the mixture to cool for a few minutes, then transfer to a food processor and blend to a smooth sauce.
- Return the sauce to the pan.
- Heat a frying pan until hot then add the olive oil and meatballs. Fry the meatballs, turning occasionally, until golden-brown all over.
- Add the tomato sauce and bring to the boil. Reduce the heat and simmer for 15 minutes.
- To serve, place the rice onto the plates. Top with a ladleful of meatballs and sauce, and garnish with a little basil.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.