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Meatballs with Dhal Sauce Recipe |
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Meatballs with Dhal Sauce Recipe |
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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
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Preparation Time: |
20 minutes |
Cooking Time: |
45 mins |
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How Difficult |
Easy to medium |
Freeze? |
Yes |
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Servings |
4
portions |
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INGREDIENTS
Picture for guidance only, use the ingredients list below.
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Metric |
Imperial |
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Meatballs |
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225 g minced beef or pork |
8 oz minced beef or pork |
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100 g bacon |
3 ½ oz bacon |
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2 medium slices brown or
white bread |
2 medium slices brown or
white bread |
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1 egg |
1 egg |
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2 tablespoons grated
parmesan cheese |
2 tablespoons grated
parmesan cheese |
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1 teaspoon dried sage |
1 teaspoon dried sage |
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Good handful of chopped
parsley leaves |
Good handful of chopped
parsley leaves |
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One tablespoon olive oil |
One tablespoon olive oil |
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Salt and pepper to taste |
Salt and pepper to taste |
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Dhal Sauce |
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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. |
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850 ml water |
1 ½ pints water |
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½ teaspoon dried ginger (or
1 teaspoon fresh ginger) |
½ teaspoon dried ginger (or
1 teaspoon fresh ginger) |
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1 garlic clove |
1 garlic clove |
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½ teaspoon dried turmeric |
½ teaspoon dried turmeric |
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¾ teaspoon chilli powder
(more if you like it hot) |
¾ teaspoon chilli powder
(more if you like it hot) |
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2 tablespoons lemon juice |
2 tablespoons lemon juice |
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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
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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. |
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When the ingredients are all
mixed they will look like the picture on the left. |
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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. |
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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. |
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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. |
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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. |
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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. |
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When the meatballs are cooked, put the dhal
sauce in a pan, add the remaining ½
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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