Minted Meatballs

Serves 4


Ingredients:

1 small onion, quartered
400g can chopped tomatoes
1¼ cup (300ml) chicken stock
grated rind and juice ½ large orange
2 tbsp tomato puree
4 tbsp chopped fresh mint
1 tsp sugar
1 tsp red wine vinegar
450g raw chicken, minced
8 spring onions, finely chopped
1 cup (55g) fresh white breadcrumbs
1 small egg, beaten
2 tsp ground cumin
salt and pepper
oil for frying


Method:

• Place the onion, tomatoes, stock, orange rind and juice, tomato puree, 2 tbsp chopped mint, sugar and vinegar, in a blender or food processor. Blend until smooth, then pour into a saucepan and simmer for 10-15 minutes.
• In a large bowl, combine the chicken with the spring onions, breadcrumbs, egg, remaining 2 tbsp chopped mint, cumin and seasonings. Using wet hands, form the chicken mixture into 40 small balls.
• In a large non-stick pan, heat a little oil and fry the meatballs for about 6-8 minutes until slightly coloured all over. Remove from the pan and drain on absorbent kitchen paper. Wipe out the frying pan with absorbent kitchen paper and return the meatballs to the pan, spoon over the sauce and simmer, uncovered, for 15 minutes.
• Serve on a bed of freshly cooked spaghetti, sprinkle with Parmesan cheese and garnish with mint sprigs.