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 Meatballs with Dhal Sauce Recipe

Meatballs with Dahl sauce recipe. Click picture to enlarge.

Our meatball recipe is delicious with the Dhal sauce, give this slightly unusual sauce a try.

We also made this recipe with a very basic tomato sauce and it was equally tasty. The meatballs freeze very well. Serve the meatballs with vegetables or even better plain rice which goes a treat with the Dhal sauce.

KEY POINTS

 Preparation Time:  20 minutes  Cooking Time:   45 mins
 How Difficult  Easy to medium  Freeze?   Yes
 Servings

4 portions



INGREDIENTS
 

Meatballs with Dahl sauce recipe. Click picture to enlarge.
Picture for guidance only, use the ingredients list below.

Metric Imperial
Meatballs
225 g minced beef or pork 8 oz minced beef or pork
100 g bacon 3 oz bacon
2 medium slices brown or white bread 2 medium slices brown or white bread
1 egg 1 egg
2 tablespoons grated parmesan cheese 2 tablespoons grated parmesan cheese
1 teaspoon dried sage 1 teaspoon dried sage
Good handful of chopped parsley leaves Good handful of chopped parsley leaves
One tablespoon olive oil One tablespoon olive oil
Salt and pepper to taste Salt and pepper to taste
Dhal Sauce
200 g masoor dhal (red lentils) - choose a variety that does not need to be soaked overnight. 7 oz masoor dhal (red lentils) - choose a variety that does not need to be soaked overnight.
850 ml water 1 pints water
teaspoon dried ginger (or 1 teaspoon fresh ginger) teaspoon dried ginger (or 1 teaspoon fresh ginger)
1 garlic clove 1 garlic clove
teaspoon dried turmeric teaspoon dried turmeric
teaspoon chilli powder (more if you like it hot) teaspoon chilli powder (more if you like it hot)
2 tablespoons lemon juice 2 tablespoons lemon juice
Salt and pepper to taste Salt and pepper to taste

WHAT SPECIAL KITCHEN EQUIPMENT
All that is needed is a medium sized frying pan.
Potato masher.
Sieve.

PREPARATION
Remove the crust from the bread.
Finely chop the parsley.
Chop the bacon into small pieces if you are not going to use a food-processor to blend the ingredients for the meatballs.
Chop and crush the garlic.

CLICK ANY PICTURE BELOW TO ENLARGE IT

Meatball recipe. Click picture to enlarge. Place all the ingredients for the meatballs in a bowl and mix them together well. If you have  a food processor, use that.

If you have no food processor (or don't want the bother of cleaning it at the end, like us!) then chop the ingredients together with a sharp knife and then mix again with a fork.


  
Meatball recipe. Click picture to enlarge. When the ingredients are all mixed they will look like the picture on the left.

  
Meatball recipe. Click picture to enlarge. Taking small portions of the meatball mixture round it into golf ball sized balls. You should end up with about 20 to 24 meatballs.

Place the meatballs on a tray, cover with cling film and place them in the fridge for 30 minutes or so while you make the dhal sauce. Leaving the meatballs in the fridge will firm them up and prevent them breaking apart whilst cooking.


  
Dhal sauce. Click picture to enlarge. Now make the dhal sauce. Add the lentils, ginger, garlic, turmeric and chilli powder to 1 pint / 600 ml (not all the water) and cook at a low heat for 10 minutes longer than the packet instructions (30 to 40 minutes in total).

The lentils should be quite soft at the end. Add a little salt and pepper to taste and stir well.


 
Dhal sauce. Click picture to enlarge. Mash the lentils with a potato masher until there are no lumps left.

Place the mashed lentils in a sieve and press them through the sieve with the base of a spoon. There will be a small amount of lentils left in the sieve at the end which won't go through - discard them. Add the lemon juice to the sieved lentils and stir in.

 

Dhal sauce. Click picture to enlarge. After sieving the lentils it will look like the mixture on the right.

Place the dhal sauce aside whilst you go on to cook the meatballs.


  
Meatballs recipe. Click picture to enlarge. Add the olive oil to a frying pan on a medium heat. When the oil is heated add the meatballs to the frying pan and cook until they are browned.

Turn the meatballs constantly as they cook. This should take 5 to 6 minutes. If the frying pan is not big enough, cook the meatballs in 2 batches, keeping the first batch warm in the oven.


  
When the meatballs are cooked, put the dhal sauce in a pan, add the remaining pint of water and bring to the boil over a low heat and then add the meatballs. Simmer for a further 5 minutes to ensure the meatballs are re-heated through.

Spoon the meatballs onto plates and pour the sauce over the meatballs. Serve with rice or vegetables.


    


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