Minced Meatballs in Indian Tomato Sauce

For the tomato sauce, peel and coarsely chop the onion and sauté in olive oil in a saucepan. Peel and finely chop the garlic. Peel and grate the ginger. Cut the bell bell pepper into fine cubes.

Crush the coriander seeds in a mortar. Add the ginger, garlic and all the spices and let them brown.

Add bell bell pepper to the pot and fry for 1-2 minutes. Add canned tomatoes, tomato paste and sugar and simmer the sauce for 10-15 minutes. Season to taste with salt and pepper.

In the meantime, prepare the minced meatballs. Peel the onion and garlic and chop them very finely. Mix all the ingredients in a bowl. Add flour if the mixture is too soft. Fry the minced balls in a little oil or butter in a pan.

For the raita, cut the cucumber in half lengthwise and scrape out the seeds. Slice the cucumber flesh and mix with curd cheese or yogurt. Season with paprika, salt and pepper.

Set aside half of the meatballs for the following day.

Serve the remaining balls with tomato sauce, raita and rice or naan bread.

Preparation Tip:

These minced meatballs come from the cookbook "The 2-Day Kitchen". The remaining meatballs can be made into delicious Spaghetti Meatballs the next day.

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