Meatballs in spiced cauliflower sauce
Recently I bought a jar of chilli & orange paste which I use to marinate chicken and lamb or make tagine-like stews. I served these meatballs in spiced cauliflower sauce, which I precooked. If you don’t have the paste, just use harissa and some orange peel & juice. The meatballs can be lamb, beef, chicken, turkey or plant-based. Serve it with rice, couscous or flat bread.
Ingredients
Method
- Chop the onion and garlic.
- Cut the cauliflower, carrot and bell pepper into chunks.
- Heat a small amount of oil in a large pot then sauté the onion for 5 minutes. When soft, add the garlic and the chopped vegetables. Stir for 3 minutes, then add the spices, paste and tomatoes purée. Stir for about a minute to coat the veggies well, then add the chopped tomatoes, cinnamon stick and star anise. Add a drop of water, if needed. Season to taste.
- Bring to the boil, cover and cook for about 25 minutes, or until the veggies are tender. Turn off the heat, then add the chopped parsley. Using a hand-held blender, process the stew into a thick, creamy sauce. Put a lid on and rest, or chill and reheat when before serving.
- Fry or bake the meatballs according to the packet’s instructions, then add them to the sauce. Reheat if needed.