Enjoy these rich meatballs for a weeknight dinner or part of a larger spread. The meatballs are complemented by zingy lime and cardamom flavours
Prep:15 mins
Serves 4
400g 15% fat beef mince20g dill, roughly chopped½ tsp bicarbonate of soda3 tbsp olive oil2 shallots, finely chopped3 garlic cloves, finely chopped1 green chilli, finely chopped1 tbsp tomato purée2 x 400g cans chopped tomatoes2 tsp ground cardamom, or 12 cardamom pods, opened and crushed1 lime, zested and juiced1 tsp sugar, plus a pinchcouscous, rice or flatbreads, to serve
STEP 1Mix the beef mince, half the dill, the bicarb (to help keep the meatballs juicy) and plenty of salt and pepper together in a bowl. Roll into roughly 20 meatballs (about 25g each), then chill while you make the sauce.STEP 2Heat 2 tbsp of the oil in a large, shallow pan over a medium-low heat and cook the shallots, garlic, chilli and a pinch of salt for 8-10 mins until the shallots are lightly caramelised.STEP 3Add the tomato purée and turn up the heat slightly, cooking until it has darkened, about 2-3 mins. Add the chopped tomatoes, 150ml water, the cardamom, lime zest, sugar and a good pinch of salt. Bring to the boil, then reduce the heat to a simmer and cook for 10 mins. Heat the grill to high.STEP 4Tip the meatballs into the sauce and cook for 8-10 mins until they are nearly cooked through. Remove the lid, then put the pan under the grill for 4-5 mins until the top has some colour. Remove from the grill and leave to cool slightly.STEP 5Mix the rest of the dill with the lime juice, remaining 1 tbsp olive oil, a pinch of sugar and some seasoning. Dot this over the meatballs, then serve with couscous, rice or flatbreads. Once cool, will keep chilled for 48 hrs and frozen for up to three months.
