Homemade spicy meatballs

These spicy meatballs are delicious baked and served with soured cream and a sprinkling of fresh parsley and mint. Or stir them into our recipe for Pasta with Tomato Sauce.
  • Prep time:
    15 minutes
  • Cooking time:
    10-12 minutes
  • Serves:


  1. Preheat the oven to 200°C, gas mark 6.
  2. Sweat the onion and leek in the oil until soft, but don’t let them colour.
  3. Mix all the other ingredients together in a bowl, stir in the onion and leek, and chill in the fridge for 20 minutes.
  4. Shape the mixture into small balls, roll in a little plain flour, drizzle with olive oil and bake 10-12 minutes, until golden.
  5. 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.


  • 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

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