These spicy meatballs are delicious baked and served with soured cream and a sprinkling of fresh parsley and mint. Or enjoy them stirred into Pasta with Tomato Sauce.
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
1 onion, chopped
1 small leek, finely chopped
1 tablespoon olive oil
2 cloves garlic, crushed
750g lean minced beef
1 egg, beaten
1 tsp English mustard powder
A pinch of cumin seeds
1 dessertspoon coriander seeds, crushed
75g wholemeal breadcrumbs
75g cooked wild rice
Freshly ground black pepper
2 tablespoons plain flour
Soured cream, fresh parsley and mint, to serve
Preheat the oven to 200°C, gas mark 6.
Sweat the onion and leek in the oil until soft, but don’t let them colour.
Mix all the other ingredients together in a bowl, stir in the onion and leek, and chill in the fridge for 20 minutes.
Shape the mixture into small balls, roll in a little plain flour, drizzle with olive oil and bake 10-12 minutes, until golden.
Top with dollops of soured cream and a sprinkle of torn fresh parsley and mint, and serve with a green salad or vegetables. Or for hearty appetites, stir into pasta with tomato sauce.
Pasta with Tomato Sauce and Parmesan