Meatballs in Spicy Sauce with Tender Potatoes
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INGREDIENTS
Meatballs:
- 1 pound/500 grams ground beef
- 2 onions, finely chopped and fried
- 3 garlic cloves, pressed
- 1 cup cilantro, chopped
- Leaves from 3 celery stalks, chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon cumin
- 1 tablespoon sweet paprika
- 3 tablespoons olive oil
Sauce:
- 2 onions, thinly sliced
- 5 tablespoons oil
- 3 celery stalks, coarsely chopped
- 2 chili peppers, halved
- 2 cups cherry tomatoes, halved
- 6 fingerling potatoes, halved
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 2 tablespoons date syrup
INSTRUCTIONS
- Mix all the meatball ingredients in a bowl, form into meatballs, and place them on a tray. Refrigerate to set.
- Heat a pot and add the onions. After light browning, stir in the oil and fry for a few more minutes. Add celery, chili peppers, and cherry tomatoes, stirring well. Add the spices and mix them in the oil. Add the potatoes and date syrup. Pour in 3 cups of boiling water, cover the pot, and cook for half an hour.
- Add the meatballs to the pot, coating them with the sauce. Transfer to a preheated oven at 340°F (170°C) for one hour, covered. Remove the cover and increase the temperature to 355°F (180°C) for an additional 20 minutes. Serve alongside couscous or white rice.
MY NOTES
FAQ
Can I use a different type of meat for this recipe?
You can use ground chicken, turkey, lamb, or pork are great alternatives to beef. Each type of meat will bring its own flavor and texture to the dish. If using leaner meats like chicken or turkey, consider adding a bit of fat, such as olive oil or breadcrumbs soaked in milk, to keep the meatballs moist. Adjust the cooking time as needed, as different meats cook at different rates.
How hot is this meatballs in spicy sauce dish?
The spiciness of this meatballs in spicy sauce dish can be adjusted to your preference. The recipe includes chili peppers, which add heat, but the level of spiciness depends on the type and amount of chilies used. If you prefer a milder dish, you can reduce the number of chilies or omit them altogether. Conversely, for a spicier kick, you can add more chilies or use hotter varieties. Balancing the other spices, like paprika and cumin, can also influence the overall heat level.
Can I make the meatballs in spicy sauce ahead of time?
Yes, you can make the meatballs in spicy sauce ahead of time. Prepare the meatballs and store them in the refrigerator for up to 24 hours before cooking. The sauce can be made a day in advance and kept in the fridge as well. When ready to serve, reheat the sauce, add the meatballs, and follow the baking instructions. This makes it a convenient option for meal prepping or hosting, as it allows you to save time on the day of serving.
What can I substitute for date syrup with?
If you don’t have date syrup, there are several substitutes you can use. Honey, maple syrup, or molasses are excellent alternatives that provide a similar sweetness and depth of flavor. Each substitute will slightly alter the taste but still complement the dish well. Agave syrup is another option, offering a mild sweetness. Adjust the quantity based on your preference and the sweetness level of the substitute used, ensuring the sauce maintains its desired consistency and flavor balance.
How do I prevent the meatballs from falling apart?
To prevent meatballs from falling apart, ensure you mix the ingredients thoroughly to create a cohesive mixture. Adding binders like eggs and breadcrumbs helps hold the meatballs together. Chilling the formed meatballs in the refrigerator for at least 30 minutes before cooking also helps them firm up. When cooking, handle them gently, whether frying or placing them in the sauce. Avoid overcrowding the pan to ensure even cooking, which further helps maintain their shape and texture.
Can I freeze the raw meatballs before cooking?
Yes, you can freeze the meatballs before cooking them in the sauce. After forming the meatballs, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a resealable freezer bag or airtight container. They can be stored for up to three months. When ready to cook, thaw the meatballs in the refrigerator overnight. Cook them according to the recipe instructions, adding them to the sauce once they are properly thawed.
Other vegetables to add to the meatballs in spicy sauce
You can add a variety of vegetables to the meatballs in spicy sauce for extra flavor and nutrition. Carrots, bell peppers, zucchini, and spinach are great options. Carrots and bell peppers add a natural sweetness, while zucchini provides a mild flavor and soft texture. Spinach can be stirred in towards the end of cooking for added color and nutrients. You can also try adding mushrooms for an earthy taste or green beans for a bit of crunch, enhancing the dish’s overall appeal.
Can the meatballs in spicy sauce be made in a slow cooker?
Yes, this meatballs in spicy sauce dish can be made in a slow cooker. First, prepare the meatballs and brown them in a skillet. Transfer the browned meatballs to the slow cooker. Sauté the onions, celery, chili peppers, and cherry tomatoes in the same skillet, then add the spices and mix well. Pour this mixture over the meatballs in the slow cooker, add the potatoes and date syrup, and cover with boiling water. Cook on low for 6-8 hours or on high for 3-4 hours.
How long will leftovers last in the fridge?
Leftovers of this dish will last in the fridge for up to 3-4 days. Store them in an airtight container to maintain freshness and prevent contamination. When reheating, ensure the meatballs and sauce are heated thoroughly to an internal temperature of 165°F (74°C) to ensure safety. Leftovers can be enjoyed as is or repurposed into new meals, such as meatball sandwiches or served over pasta. For longer storage, consider freezing the leftovers for up to three months.
Can I use dried herbs instead of fresh cilantro?
Yes, you can use dried herbs instead of fresh cilantro. Substitute 1 teaspoon of dried cilantro for every tablespoon of fresh cilantro called for in the recipe. Dried herbs have a more concentrated flavor, so you’ll need less. While the taste won’t be exactly the same, dried cilantro will still provide a similar herbal note. Add the dried cilantro earlier in the cooking process to allow its flavors to fully develop and integrate into the dish.
