Lemon meatballs in oriental tomato sauce
very easy
60 mins
60 mins
Ingredients
- 2 Onions
- 2–3 Garlic cloves
- 125 g dried soft dates, pitted
- 500 g Minced beef
- 1 egg (size M)
- 3 TABLESPOONS Breadcrumbs
- 7-10 Tbsp grated zest of 1 organic lemon
- 1/2-1 TEASPOON Cinnamon powder
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Chilli powder
- 3-4 Tbsp Oil
- 2 can(s) (425 ml each) chunky tomatoes
- 250 ml vegetable broth or clear meat broth
- 50 g Almond kernels with skin
- 200 g Basmati Rice
- 250 g deep-frozen leaf spinach, portionable
Directions
- 1
Peel onions and garlic. Chop the onions finely, chop the garlic. Cut dates in half. Knead minced meat, egg, breadcrumbs, approx. 1/3 of the onions, lemon peel, cinnamon, 1 teaspoon salt, some pepper and chili in a bowl.
- 2
Form about 16 small meatballs with moistened hands.
- 3
Heat 2-3 tablespoons of oil in a large, deep frying pan. Fry the meatballs until golden brown, turning them over. Add remaining onions and garlic and braise briefly. Add tomatoes and stock, season with salt and pepper.
- 4
Bring to the boil and braise for about 5 minutes. Add dates and simmer for another 5-10 minutes.
- 5
Roughly chop the almonds. Heat 1 tablespoon of oil in a saucepan and roast the almonds briefly. Add rice, 400 ml water, deep-frozen spinach and 1 tsp. salt and bring to the boil. Cover and let it swell at low heat for about 15 minutes.
- 6
Season tomato sauce with salt, pepper and chilli. Arrange spinach-almond rice and lemon mince balls with the tomato sauce in deep plates.
Nutrition Facts
790 kcal
71 g
35 g
43 g
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