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Annabel Karmel's Pork and Beef Meatballs with Tagine Sauce
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 4
Ingredients
For the sauce
- 1tbsp Olive oil
- 1 Onion, finely chopped
- 150g Butternut squash, grated
- ½tsp Fresh ginger, grated
- 1tsp Garam masala
- ½tsp Cinnamon
- ½tsp Ground coriander
- 400g Chopped tomatoes
- 250ml Chicken stock
- 1tsp Sundried tomato purée
- 1tsp Honey
For the meatballs
- 125g Pork mince
- 125g Minced beef
- 30g Breadcrumbs
- 15g Parmesan, grated
- ½tsp Fresh coriander
- 1 Egg yolk
To serve
- 200g Rice or couscous
Method
- STEP 1
First make the tagine sauce: Heat the oil in a saucepan and add the onion and butternut squash. Sauté for 5 minutes, then add the ginger.
- STEP 2
Add the spices and fry for 1 minute. Add the remaining ingredients. Season and simmer for 10 minutes until the onion and squash are soft.
- STEP 3
Blend using a hand blender until smooth. Pour back into saucepan.
- STEP 4
To make the meatballs put all the ingredients into a bowl. Season and mix together, then shape into 20 balls.
- STEP 5
Bring the sauce to the boil, then drop in the meatballs in a single layer. Cover and simmer for 15 minutes.
- STEP 6
Meanwhile, cook the rice or couscous according to the instructions on the packet. Drain and serve with the meatballs.