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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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 cauliflower
  • 1 carrot
  • 1 yellow bell pepper
  • 1 tsp dried marjoram
  • 1 tsp tomato purée
  • 2 tsp chilli and orange paste
  • 1 star anise
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tin chopped tomatoes
  • 1 cinnamon stick
  • 1 star anise
  • 1 handful parsley
  • 18-20 ready-to-cook meatballs pork, lamb, beef or plant-based

Method
 

  1. Chop the onion and garlic.
  2. Cut the cauliflower, carrot and bell pepper into chunks.
  3. 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.
  4. 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.
  5. Fry or bake the meatballs according to the packet’s instructions, then add them to the sauce. Reheat if needed.