Beef Meatballs in Cardamom, Lime, and Tomato Sauce

Name: Beef Meatballs in Cardamom, Lime, and Tomato Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 400 g 15% fat beef mince; 20 g dill, roughly chopped; 0.5 tsp bicarbonate of soda; 3 tbsp olive oil; 2 pcs shallots, finely chopped; 3 clove garlic cloves; 1 pcs green chilli, finely chopped; 1 tbsp tomato puree; 2 can chopped tomatoes; 2 tsp ground cardamom; 1 pcs lime, zested and juiced; 1 tsp sugar; 1 serving couscous, rice or flatbreads, to serve

Juicy beef meatballs simmered in a vibrant, aromatic tomato sauce infused with zesty lime and warm cardamom. This unique twist on a classic comfort dish is perfect for a cozy weeknight dinner served over fluffy couscous or rice.

Servings4 Portions

Prep Time15 Mins

Cook Time35 Mins

Difficulty

Intermediate

Ingredients

15% fat beef mince
400 g
dill, roughly chopped
20 g
bicarbonate of soda
0.5 tsp
olive oil
3 tbsp
shallots, finely chopped
2 pcs
garlic cloves
3 clove
green chilli, finely chopped
1 pcs
tomato puree
1 tbsp
chopped tomatoes
2 can
ground cardamom
2 tsp
lime, zested and juiced
1 pcs
sugar
1 tsp
couscous, rice or flatbreads, to serve
1 serving

Step-by-Step Instructions

In a large mixing bowl, combine the beef mince, half of the chopped dill, bicarbonate of soda, and a generous amount of salt and pepper. The bicarbonate of soda helps keep the meatballs tender and juicy. Roll the mixture into approximately 20 meatballs (about 25g each) and place them in the fridge to firm up while you prepare the sauce.

Heat 2 tablespoons of olive oil in a large, shallow pan over medium-low heat. Add the finely chopped shallots, garlic, and green chili with a pinch of salt. Sauté for 8–10 minutes, stirring occasionally, until the shallots are soft and lightly caramelized.

Stir in the tomato purée and increase the heat slightly. Cook for 2–3 minutes until the paste darkens in color. Add the chopped tomatoes, 150ml of water, ground cardamom, lime zest, and sugar. Bring the sauce to a boil, then reduce the heat and simmer gently for 10 minutes. While the sauce simmers, preheat your grill to high.

Carefully place the chilled meatballs into the simmering sauce. Cover and cook for 8–10 minutes until they are almost cooked through. Remove the lid and place the pan under the hot grill for 4–5 minutes, or until the tops of the meatballs are nicely browned. Remove from the heat and let rest for a few minutes.