A spicy dish, very similar to the kofta which can be found in Middle Eastern and Indian cuisine.
Preparation time: 20 min + Cooking time: 20 min = Total time: 40 min
| For the meatballs: | |
| 500g | ground beef |
| 1 | onion (big), minced |
| 1 tb. | coriander leaves, chopped |
| 2 tb. | mint leaves, chopped |
| 1 ts. | paprika (spicy) |
| 1 tb | cumin |
| ¼ ts. | cinnamon |
| 50g | butter, melted |
| 1 | egg |
| ½ ts. | sambal oelek (or any other spicy chili sauce) |
| 4 tb. | olive oil |
| salt | |
| pepper | |
| For the sauce: | |
| 1 | onion (small), minced |
| 1 tb. | olive oil |
| 2 cans | tomato pulp (800g) |
| 2 tb. | tomato puree |
| 1 | chili, minced |
| 3 cm | ginger |
| cumin | |
| paprika | |
| salt | |
| pepper |
Simple Steps to Succeed
- For the sauce, cut the onion, then brown it using the olive oil.
- Add the tomato puree and pulp.
- For the meatballs, in a bowl, mix ground beef, onion, leaves, spices, butter and egg. Use your hands to create a homogenous dough.
- Season with salt (quite a lot), pepper and sambal oelek.
- Form small balls (with ca. 3 – 4 cm diameter). If not using right away, store in the fridge covered with foil.
- Add the chili and ginger to the tomato sauce. Season with salt, pepper, cumin and paprika.
- In a frying pan, heat ½ of the oil. Put half of the meatballs inside and fry on all the sides until brown.
- If desired, dab off the fat with kitchen paper. Then put the balls into the tomato sauce.
Serve with couscous, Naan or rice.
