Spicy & crunchy meatballs

Spicy, crunchy meatballs in sundried tomato sauce, served with turmeric wholegrain basmati and garlic sautéed cavolo nero

Ingredients for the meatballs

makes 20 meatballs 

380g organic steak mince

1 tbsp garlic powder 

1 tbsp paprika 

1 tbsp ground cumin 

1 tbspdried oregano 

1 tsp ground cinnamon 

1 tsp Himalayan Rose Pink Crystal Salt 

1 large egg

150g water chestnuts, chopped

Instructions

1. In a large bowl, combine the mince, egg, herbs, spices, and salt. Rub and mix well.
   
2. For an al dente texture, throw the meat mixture (甩肉團) against the bowl 100 times to break down the fat and protein. 
   
3. Mix in the chopped water chestnuts. (The meat mixture is around 530g.) 
   
4. Chill in the fridge for about an hour. 
   
5. Form the mixture into individual balls (around 26g each) and place on a baking sheet (or any flat surface). Chill in the fridge for at least an hour.
   
6. When ready, heat a bit of coconut oil in a heavy-base pan or large casserole pot and gently fry the meatballs till brown. 
   
7. Stir in sun-dried tomato paste, chopped tomatoes, and a bit of water. Cover and let simmer for 20 minutes. Make sure the meatballs are cooked through.
   
8. Serve with steamed turmeric-infused wholegrain basmati and garlic sautéed cavolo nero.