Meatballs with Tomato-Cinnamon Sauce

Soo good! Much better than I expected :)

Ingredients

500 g minced meat (pork or turkey, I used turkey mince)

2 egg whites

2 tablespoons rye bran

1 onion

2 cloves garlic

1/2 bunch fresh parsley

2 cans tomatoes

1 teaspoon cinnamon

1 red pepper

salt and pepper to taste

150 ml chicken stock

3 tablespoons olive oil
*1/2 teaspoon brown sugar (optional) 

Instructions

 1. Finely dice one half of the onion, one garlic clove and parsley. Place in a large bowl, together with the meat. Add egg whites and bran. Season with salt and pepper. Mix together thoroughly by hand or use food processor. Shape the mixture into golf-ball sized balls.

2. Heat a frying pan over medium heat. Add 2 tablespoons of olive oil. Add the meatballs and cook for about 3 minutes on each side. It does NOT have to be cooked through at this stage, but should be golden brown on the outside. Remove from the hob. Leave aside.

3. Core, deseed and dice the pepper. Finely dice the remaining onion and garlic.

4. Heat 1 tablespoon of oil in a medium pot. Add pepper, onion and garlic. Cook for a few minutes until tender. Add the stock, tomatoes and cinnamon. Cook for about 20 minutes, uncovered, stirring occasionally. 

5. After 20 minutes place the meatballs in the sauce, stir, cover with a lid and cook for further 10-15 minutes. Season with salt and pepper, and sugar if too sour to your taste.

6. Serve with rice. Garnish with fresh parsley.

Turkey Meatballs With Dill

A classic family recipe with a healthier twist. Using egg whites and simmering help to keep these meatballs wonderfully moist and light. Bran adds fibre and helps to bind the ingredients together. So easy and tastes really refreshing.

Ingredients

300g lean turkey mince

3 egg whites

2 tbsp rye bran (can also use wheat or oat bran)

0.3l vegetable stock

salt and pepper, to taste

1/2 small pot natural yoghurt

bunch of dill, chopped

Instructions

 

1. Place the mince, egg whites, and bran in food processor bowl.  Add salt and pepper. Process until ingredients are well combined. Shape the mixture into golf-ball sized balls. Set aside.

2. Heat the stock in a medium saucepan over a medium heat. Carefully transfer meatballs, one by one, into the pan with stock. You may need to do this in batches to avoid overcrowding the pan. Simmer for 10-12 minutes or until cooked through, turning occasionally.

3. Remove the meatballs from the pan, but keep warm. Reduce the remaining stock and cool down. Add yoghurt and chopped dill. Mix together.

4. Before serving, place the meatballs back in the pan with dill sauce and warm up over medium heat. Garnish with chopped dill. Serve with fresh salad leaves and/or boiled baby potatoes.