Name: Baked middle eastern meatballs
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 5 slice white bread (250g), crusts removed; 1 kilogram minced beef; 1 brown onion (80g), chopped finely; 2 clove garlic, crushed; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1 cup coarsely chopped fresh coriander; 50 gram feta cheese, crumbled; 1 egg; 1 tablespoon ground cumin; 2 teaspoon each ground coriander, ground cinnamon and ground ginger; 1 teaspoon ras el hanout; Tomato sauce; 1 small (80g) brown onion, chopped coarsely; 3 medium tomatoes (450g), chopped coarsely; 1/2 teaspoon turmeric; 1 teaspoon ground cumin; 1 tablespoon lime juice; 1 teaspoon caster (superfine) sugar; 1/2 cup (125ml) water; Spinach raita; 10 gram butter; 300 gram spinach, trimmed; 3/4 cup greek-style yoghurt; 1/4 teaspoon ground nutmeg

Ingredients

5 slice white bread (250g), crusts removed

1 kilogram minced beef

1 brown onion (80g), chopped finely

2 clove garlic, crushed

1/2 cup coarsely chopped fresh flat-leaf parsley

1 cup coarsely chopped fresh coriander

50 gram feta cheese, crumbled

1 egg

1 tablespoon ground cumin

2 teaspoon each ground coriander, ground cinnamon and ground ginger

1 teaspoon ras el hanout

Tomato sauce

1 small (80g) brown onion, chopped coarsely

3 medium tomatoes (450g), chopped coarsely

1/2 teaspoon turmeric

1 teaspoon ground cumin

1 tablespoon lime juice

1 teaspoon caster (superfine) sugar

1/2 cup (125ml) water

Spinach raita

10 gram butter

300 gram spinach, trimmed

3/4 cup greek-style yoghurt

1/4 teaspoon ground nutmeg

Method

1.Preheat oven to 200°C/400°F.

2.Process bread until fine; combine breadcrumbs with remaining ingredients in large bowl, season. Roll level tablespoons beef mixture into balls; place in oiled medium baking dish. Roast, uncovered, about 25 minutes or until meatballs are cooked through.

3.Meanwhile, make tomato sauce. Cook onion and tomato in heated oiled medium saucepan, stirring, until softened. Add spices, juice and sugar; cook, stirring, 1 minute. Add the water; simmer, uncovered, about 5 minutes or until sauce thickens slightly. Season to taste.

4.Make spinach raita. Melt butter in large frying pan; cook spinach, in batches, stirring, until wilted. Remove from heat. Blend or process spinach until smooth. Add yoghurt and nutmeg; process until combined. Season to taste.

5.Serve meatballs with sauce and raiita.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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