Brought up my mother whose obsession with all things food related borders on terrifying, I didn’t have much choice – I was always going to love good food. And by good food I don’t mean the wholegrain, organic, low-fat, antioxidant-rich flavourless dishes designed to leave you hungry, dissatisfied and smug or dishes that require every item of kitchenware available in Lakeland and take several pints of sweat and a masochistic streak to prepare either. So in defiance of any New Years resolutions to eat healthily, this remains one of my all time favorite recipes my father taught to my mother (who perfected it, obviously). This dish has become a staple in my house for those grey days when the January blues loom.
Enlist your friends for the preparation – the more hands chopping, rolling and mashing, the quicker you’ll have these on your plate.
Spiced Meatballs with Sweet Potato Squash and Homemade Tomato Sauce for Four
For the meatballs –
- 500g lamb mince
- Half a bunch fresh coriander
- Half a bunch fresh parsley
- 1 bunch spring onions
- 1 egg
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- Oil for frying
Chop the spring onions and fresh herbs finely and then mash into the meat, breaking up the mince. Add the cumin, coriander and egg, making sure the whole mixture is thoroughly beaten in. Cover and leave in the fridge whilst you prepare the tomato sauce…
For the tomato sauce –
- 1 tin chopped tomatoes
- 1 finely chopped onion
- 3 cloves garlic crushed
- 1 tablespoon balsamic vinegar
- 1 tablespoon sugar
Cook the onion and garlic on a low heat until they start to turn golden on the edges. Then add the tomatoes, vinegar and sugar, topping up with water (about half the volume of the tomato can). Bring the mixture to the boil and then reduce the heat and leave to simmer whilst you move onto preparing the mash.
Sweet potato mash (Afrikaans style)
- 3 large sweet potatoes
- 2 tablespoons of butter
- 1 teaspoon cinnamon
- Sugar (optional)
Stab the sweet potatoes all over with a fork and put in the microwave on high for ten minutes or until they are soft. Peel the skin off, mash with the butter and sprinkle butter (and sugar if you wish) on top.
Scoop the meatball mixture out in tablespoon quantities, forming each mound into a small egg shape using your hands. Fry over a medium heat for about ten minutes until cooked through, breaking open one to check you won’t give your friends food poisoning. Drain on paper towels and serve with heaps of mash and covered in tomato sauce. Enjoy…
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