Served as part of a Spanish tapas meal with Patatas Bravas and Morcilla (black pudding) on Ciabatta.
For the meatballs
300g pork mince and 300 g steak mince
4 garlic cloves, crushed
2 tbsp ground coriander
1 tbsp ground cumin
1 tsp sweet paprika
½ tsp ground cinnamon
1 tsp ground cardamom
small bunch coriander, finely chopped
1 lemon, zest only
60g fresh wholemeal breadcrumbs soaked in a bit of milk (gluten free for coeliac)
50ml/2fl oz Skya fat free yogurt or Greek fat free yoghurt)
1 free-range egg
salt and freshly ground black pepper
For the tomato sauce
1-2 tbsp olive oil
1 red onion, finely chopped
1 tin plum tomatoes
3 garlic cloves, finely chopped
½ tsp ground cinnamon
½ tsp cayenne pepper
½ tsp ground cumin
½ tsp ground turmeric
1 teaspoon paprika hot or sweet
2 jarred roasted peppers
1 tsp honey or sweetener
100ml/3½fl oz plain fat free yoghurt (optional)
3 tbsp finely chopped parsley or coriander leaves, to serve
Preheat the oven to 180°C Fan/Gas 4/350°F
For the meatballs, put all the ingredients into a large bowl, season with a generous amount of salt and pepper and mix thoroughly with your hands. Take a small ball of mix and fry for a few minutes so that you can check for seasoning. Once you are happy with seasoning divide into 16 meatballs and place on a lightly oiled baking sheet.
Cook for about 10 minutes or until slightly browned (personally I prefer to cook them for less time in the oven as they can dry out). Alternatively you could fry them off in a pan.
While you are cooking the meatballs, make the sauce: heat the olive oil in a frying pan. Add the onion and fry for 10 minutes or until softened and translucent.
Add the garlic, spices, bay leaves and thyme (if using) and cook for a couple of minutes, stirring constantly, then add the tomatoes, peppers and honey or sweetener. Pour over 200ml/7fl oz water, then bring to the boil. Reduce the heat and leave to simmer, covered, for 15 minutes, then uncovered for a further 5 minutes.
To finish the dish, put the meatballs into a large, deep frying pan, and cover with the sauce. Simmer gently for 5 minutes, or until the meatballs are cooked through and the sauce has reduced a little.
Add the yoghurt if using.
Serve sprinkled with a little parsley or coriander, if using..