Meatball And Pea Chutney
Meatball chutney is very satisfying and as we go into a period of lockdown to combat the spread of Covid-19, I wanted to share an easy recipe that’s bountiful and filling for you and your family.
You can make this recipe with lentils or chickpeas as well, but I prefer adding a vegetable to the chutney. Of course you can omit the peas but the more vegetables in our diet, the better.
Ps. This recipe can be used for meatballs and spaghetti. The only thing is I would use canned tomatoes, instead of the grated kind. I recommend two and a teaspoon of tomato paste or tomato sauce for color.
Ingredients
500 g mince
1 cup of frozen peas
1 extra large egg/or 2 large eggs
2 slices of brown bread, crumbed
1 tsp fresh garlic
1 tsp fresh ginger, grated
2 green chilies sliced
3 tomatoes, grated
1 onion, diced
1 tbsp oil
1 tsp jeera seeds (optional)
2 tsp curry powder (optional)
1 tsp jeera powder (optional)
2 tsp garam masala (optional)
basil for garnish
salt and pepper
Method
To make a simple tomato chutney, braise 1 onion in 1 tbsp oil with spices of your choice (I use, jeera seeds, chili powder and 2 slices green chilies). Add garlic and let it cook for 1 minute and immediately add grated tomato.
Let your chutney simmer on medium heat and every now and then, add a bit of water to the pot to avoid it from sticking to the bottom.
In a large bowl, make a well in the middle of your mince and add ginger, jeera, garam masala, coriander, 1 tbsp oil salt and pepper and breadcrumbs. Mix well.
Heat a large pan with Spray-And-Cook. You don’t need oil because the fats from the meatball will grease the pan eventually as you fry them. While the pan heats;
With a tbsp measuring spoon, roll the mince into firmly packed balls in the middle of your palm. Drop them into the pan immediately once it’s hot.
Keep adding the meatballs to the pan as you make them and give it a good shake so it is evenly cooked.
With a spoon, drop the cooked meatballs into the chutney and repeat.
When all the meatballs are in the pot, add peas.
Simmer for a good 10 minutes before turning off the heat. Add water if necessary.
Garnish with fresh basil and serve with brown rice/quinoa/millet or spelt long grain.
