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Aromatic and spicy meatball


For the meatballs

  • 500g minced beef or lamb
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup coriander or parsley, finely chopped
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 1 tbsp plain flour
  • pinch of cinnamon
  • ½ cup vegetable oil
  • salt and black pepper

For the sauce

  • 1 large onion, halved and thinly sliced
  • 15 pieces of dried apricot
  • 2 cinnamon stick
  • 3cm fresh ginger
  • ½ tsp chilli powder
  • pinch of saffron
  • ½ kg tomato, peeled and finely chopped
  • ½ cup almonds, toasted
  • ½ cup coriander or parsley, finely chopped


- Preheat the oven to 180℃

- In a large bowl combine all of the meatball ingredients and mix well. 

- Roll the mixture into small balls, about the size of a walnut.

- Heat the vegetable oil in a pan over medium heat. Fry the meatballs until golden brown and place them on kitchen paper to absorb excess oil.

- Arrange the meatballs in a ceramic oven dish along with the apricots and set aside.

- In the same frying pan, fry the onion and ginger over a medium heat, stirring for two minutes. Then add the chopped tomatoes, chilli powder, half the amount of coriander, half a cup of water and salt to taste, mix well.

- Pour the sauce mixture over the meatballs. Place in the oven for 25-30 minutes or until the sauce thickens.

- Remove from the oven, garnish with the remaining coriander and almonds.


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