Meatballs 2 ways

Here are two easy ways to make a meatball curry and Italian style with spaghetti.

Italian Style Meatballs with spaghetti
Mix together 500g turkey mince, cupful herbs like rosemary, sage & thyme finely chopped, 1 tsp dried oregano, 1 tsp chilli flakes, 1 tbsp tomato puree, 1 tbsp caramelised onions & season with salt & pepper.

Divide mix into 12 and shape into oval or round balls. Add 1 tsp vegetable oil in a pan and sear the balls on high heat to add colour. Put to one side until sauce is ready. Boil 2 portions of spaghetti to al dente - drain liquid.

In the same pan, add 1 large onion chopped into small cubes and cook until brown. Stir in sliced bell peppers then add a beef stockpot and 1 packet tomato passata along with 2 tbsp tomato puree, 1 tbsp balsamic vinegar and 1 tsp oregano. Cook on medium heat for 5 minutes. The sauce will be bubbling at this point.

Add spaghetti and mix in well into the rich tomato sauce followed by the meatballs. Put the lid on the pan and simmer for 15-20 minutes. Serve with grated cheese topping.

Beef Kofta Curry

Mix together 500g beef mince with finely chopped - 2 green chillies, 1 cup coriander & 1 small red onion. Season with salt & pepper and roll into 12 balls.

In a large pan, heat 1 tbsp vegetable oil and add one large white onion (cubed), cook until brown then add 1 tbsp garlic/ginger paste, 1 tbsp cumin powder, 1/4 tsp turmeric powder, 1 tsp chilli powder (optional), 1 tbsp coriander powder and cook into the onions for a minute. Add a tin of chopped tomatoes and a vegetable stock pot, mix well then add the meatballs.

Bring to the boil shaking the pan lightly to cover all the meatballs, reduce temperature to lowest setting and simmer for 15 minutes. Sprinkle 1 tsp garam masala, 4 fresh green chillies whole and a handful of chopped coriander stalks. Squeeze juice of half a lime over the curry and let simmer for another 10 minutes. Serve with rice or naan bread.