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Spicy Meat Ball in Rich Tomato Sauce with Sumac Spice

Surprise your taste buds this Holiday season with a barrage of flavorful spicy notes in this Spicy Meat Ball in Rich Tomato Sauce with Sumac Spice recipe.



For the meat ball

  • 250 g quality lean minced beef
  • 1 medium size small chili, finely chopped ( should you wish you may consider deseeding the chilli before chopping, I used purple hazel chilli in this recipe)
  • 1 free-range egg
  • 2 tablespoons semolina (instead of breadcrumbs)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin seeds
  • 1teaspoon Sumac Spice
  • Pinch of powdered clove and cinnamon
  • A few fresh sage leaves, finely chopped
  • Handful of finely chopped coriander and flat leaves parsley
  • 1 sprig fresh rosemary, finely chopped
  • Zest of a whole lemon
  • Salt and freshly ground pepper

For the Rich Tomato Sauce

  • 2 x 400 g good-quality tinned plum tomatoes
  • 1 medium size onion (finely chopped)
  • Sundried tomatoes few half slices (chopped)
  • 2 medium size carrots (cut in small cubes)
  • 1 teaspoon ground ginger and garlic
  • 1 sprig fresh rosemary, finely chopped
  • Fresh coriander or marjoram, to garnish, optional
  • Olive oil



For the meat ball

  1. In a large bowl, mix the meats with all the spices, the herbs, the zest, the egg and the semolina. Season and shape into little balls size of golf balls.

 For the Rich Tomato Sauce

  1. Add 3–4 tablespoons of olive oil to a hot pan. Brown the meatballs all over, but be careful not to break them up. Remove the meatball from the pan and set aside.
  2. In the same saucepan on a low heat, sweat the onion until really soft. Gently increase the heat and add the ginger garlic, carrots and chopped sun dried tomatoes, leave to cook on low heat until slightly caramelised.
  3. Add the tomatoes, herbs apart from the coriander leaves, season lightly and cook gently for 30 minutes until reduced to a thick concentrated tomato sauce.

Click here to buy Sumac spice blend and other herbs and spices


Source: foodrecipes.cc


Photo Credit to: Brinda Bungaroo

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