Winter warmer meatballs
For a lot of people spaghetti and meatballs is a comfort food they remember from their childhood, with the long dark nights ahead this is definitely a dish that lends itself to being enjoyed curled up in a blanket in front of the Christmas channel! That’s how I had mine anyway!
The meatballs can be cooked ahead of time and added to fresh passata and courgette, ideal for those who like to meal prep in advance!
400g Lamb mince
1 tsp Coriander Seeds
2 tsps Cumin Seeds
1/2 tsp Smoked Paprika
1/2 tsp Ordinary Paprika
1/2 tsp Cayenne Pepper
2 small red onions
3 cloves of garlic
Small bunch of parsley
Small bunch of coriander
250-300ml tomato passata
3-4 courgettes – spiralised
Cracked black pepper
- In a small pan toast the spices and seeds for roughly 1 minute, then grind them into a powder with a pestle and mortar.
- Place the onions, garlic and spice mix into the food processor and blend until the onions are finely chopped.
- Add the parsley and coriander to the processor and blend until you have a thick green paste.
- In a large bowl combine the mince, green mixture and the egg until mixed thoroughly.
- Lay out a baking tray with some parchment.
- Roll the mince into balls – each meatball should use approximately 2 tbsp of the mix. The entire recipe yielding about 30-35 meatballs, depending on how generous you are. (they will need to be cooked in batches of 8-10)
- Heat a large pan with some coconut oil, place about 8 meatballs in the pan and cook on high for 40-50 seconds, until browned, reduce the heat and cook for a further 2 minutes before turning and repeating the process on the opposite side. Set the meatballs aside and repeat this process until they are all cooked.
- The next step can either be done in batches or all at once – Place all of the meatballs or a portion of them in the pan with the excess oil and cooking juices, begin to heat the pan up and cover with the passata, the amount of which will depend on which way you have chosen to do this stage. Heat on a low temperature until both the meatballs and the passata are heated thoroughly.
- In the meantime – heat another pan with some coconut oil, sprinkle the courgette with some black pepper and saute until cooked to your liking, this should take between 2 and 4 minutes.
- Plate up the “spaghetti” and meatballs and garnish with any left over parsley.
- Serve and enjoy!