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Cyprus Eastern Forum Index » Cypriot Recipes & Music » Meatballs in tomato sauce
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Meatballs in tomato sauce 
Post: #1   PostPosted: Tue Jul 06, 2010 11:45 am Reply with quote
AskCy
Joined: 24 Sep 2007
Posts: 2539
Pictures: 18
Location: UK

 
Meatballs with Tomato Sauce
serves 4-6 (depending on how much and what you serve it with)


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Ingredients

meatballs
olive oil for cooking
500g minced pork
2 slices of white bread (Warburtons) blitzed into bread crumbs
1 tsp dried oregano
1 tsp onion granules
1 tsp garlic granules
1 tsp dried mint
1 tsp sea salt
1 tsp blackpepper
1 large handfull chopped fresh parsley
1/4 tsp fenugreek powder

Tomato Sauce
olive oil for cooking
2 medium onions sliced/diced
3 courgettes cut in half length ways and sliced
3 stalks of celery finely chopped
200g cherry tomatoes (use normal cut up if making for children*)
700g jar of pasatta (tomato sauce/juice)
2 tsp dried oregano
2 tsp garlic purée
1 tsp black pepper
1 tsp sea salt
hot water (the passata jar filled up)
1 large handful of fresh basil leaves chopped



Method

Meatballs
Make bread crumbs out of 2 slices of white bread (I blitz in my small food grinder/processor), add this to the mince pork, mix well with all the rest of the herbs and spices.
Roll into about 1 inch balls and fry off in a medium to hot frying pan with the olive oil

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Cook until nicely browned then drain and put to one side.

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Tomato sauce
Brown the onions in the olive oil

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add the courgettes and celery and allow to soften

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add the herbs and spices

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add the tomatoes (*cherry tomatoes explode in the mouth when eating so use normal cut open if making for children)
stir in well allowing the herbs and spice to coat in the oil.

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pour in the passata, mixing in,

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fill the jar the passata came in with hot water to get all the last bits out and add that as well.

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add a good handfull of chopped basil, mix in

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cook for about 5 minutes.

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Braising
In a large roasting tray put the meatballs in and cover with the tomato sauce.

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Put in a medium hot oven (about 150C) for about 30-60 minutes.

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Keep checking that isn't drying up (add a little extra water if needed)

Serve
once nicely cooked through and thickened a little, serve with pasta of your choice.

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and you can't beat a little grated cheese on top

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enjoy !

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Post: #2   PostPosted: Wed Jul 07, 2010 4:01 pm Reply with quote
dawnnett
Joined: 30 Aug 2005
Posts: 1244
Pictures: 1

 
Hi Steve

Sorry to go off your post but cant pm you
What i need to know is, You put a link on for Mamta's site
Well iv made the Basic curry sauce today, but need to know what is a good recipe to use with it iv got chicken thigh's and we like curry's not to dry ..What do you recomend

Thanks
Dawn
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Post: #3   PostPosted: Wed Jul 07, 2010 6:45 pm Reply with quote
AskCy
Joined: 24 Sep 2007
Posts: 2539
Pictures: 18
Location: UK

 
Hi Dawn I've just switched on email.. can't see anything for PM ??

anyway not sure what you are asking ?

you have already made the basic curry sauce ?.. so you aren't going to make another curry.. you've made it ?...(I'm confused)...
sounds like you need to fry off the chicken and then let it simmer away in the sauce you have already made ?

or have I misunderstood your post ?

The best place to actually ask is on Mamtas site as she has a much more vast knowledge of Indian cuisine than I do...

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Post: #4   PostPosted: Wed Jul 07, 2010 6:56 pm Reply with quote
dawnnett
Joined: 30 Aug 2005
Posts: 1244
Pictures: 1

 
Right Laughing

Iv done the sauce , it looks just like the pic on mamtas and done every thing it say's But it hasnt got that curry smell or kick to it
So i thought that maybe i should be adding something extra
I did think of just frying off some chicken then adding it to the sauce but thought i would ask you first cus i know your a dab hand at cooking Smile
I dont want a bland curry are there any you can recomend ?
Dawn
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Post: #5   PostPosted: Wed Jul 07, 2010 7:14 pm Reply with quote
AskCy
Joined: 24 Sep 2007
Posts: 2539
Pictures: 18
Location: UK

 
Ah right...

do you mean this recipe
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have you read the notes at the end about tweeking the flavours to suit ?

I find I like more than average amounts of Fenugreek seeds/powder and a lot more garlic in general than most.. Mamtas Curries are the authentic dishes made at home and aren't meant to be takeaway/restaurant things (in most cases)...

Trouble with adding spice after its been made is they can sometimes just stay in the mix almost powdery.... (another problem with making curries yourself is YOU the cook can't smell it properly as you've been over the top of it during the cooking... I always think mine smell a bit bland but when I have them again a day later when I've not been cooking it, they smell and taste stronger, so just be careful with going overboard)

If you wanted to boost certain flavours, I'd add some more spice to the cooking chicken in a similar way to other curries (get the chicken cooking in welll and then add spices, tossing around a lot...) and then add your sauce into it... that way the spices can mix together in the oils more...

Steve

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Post: #6   PostPosted: Wed Jul 07, 2010 7:47 pm Reply with quote
dawnnett
Joined: 30 Aug 2005
Posts: 1244
Pictures: 1

 
Hi Steve

Yes thats the one ...Basic curry sauce

Yes iv thought of doing that adding extra spice when i fry off the thigh meat ...just didnt want to spoil tomorrow nights tea
I will let you know how i get on wether or not its gone in the bin Wink

Thank's anyway
Dawn
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Post: #7   PostPosted: Wed Jul 07, 2010 10:31 pm Reply with quote
AskCy
Joined: 24 Sep 2007
Posts: 2539
Pictures: 18
Location: UK

 
and take some pictures ! Very Happy

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Post: #8   PostPosted: Wed Jul 07, 2010 11:57 pm Reply with quote
dawnnett
Joined: 30 Aug 2005
Posts: 1244
Pictures: 1

 
Me take pic's Erm Confused Embarassed
Im sure it will be fine after iv tweeked it abit Smile

Dawn
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Meatballs in tomato sauce 
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