A mouthwatering meatballs sauce, with a kick of kashmiri chilli will impress your dinner guests whether you combine it with rice or spaghetti.
Meatballs in Kashmiri Tomato Sauce
Cooking time:40 minutes
300g minced pork (or double the beef if you prefer) 300g minced beef 1 egg yolk 3 cloves of garlic Pepper, salt, oregano, nutmeg (to taste) ¼ tsp Kashmiri chilli or more if you like spicy 50 ml olive oil 4 medium ripe tomatoes 100 ml white wine 1 large onion 1 tablespoon Worcestershire sauce ½ tbsp. breadcrumbs
Mix the beef with the pork. Add pepper, salt, nutmeg , Kashmiri chilli chopped garlic, breadcrumbs, Worcestershire sauce and egg yolk. Mix well with meat. Mold with your hands small portions of the meat in the shape of balls. Set aside.
Put the olive oil, the chopped onion, the peeled tomatoes cut into small pieces and the oregano in a saucepan and cook over low heat until the tomato start to break down, stirring occasionally. Add the meatballs and drizzle with white wine.
Cover the pan and cook over low heat for about 40 minutes, stirring occasionally. Turn off the heat and serve the meatballs with white rice or spaghetti.