November 08, 2017
Dinner, Main Dish, Poultry,
Turkey, Dairy, Cheese, Entertaining, Weeknight Meals, Stove Top, Canned Tomatoes more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Combine the onion and vinegar in a bowl and season generously with salt, then set aside.
Gently, combine the mince, ricotta, parsley, dill, pine nuts and egg in a large bowl - DON'T OVERWORK the mixture, you're basicially just pulling the ingredients together and then season with salt and pepper.
Clean your hands, then dunk them in water and with wet hands, roll tablespoons of the mixture into balls - it should make about 40,
To ensure each meatball is the same size and will therefore cook uniformly, put plastic wrap over your kitchen scales and weight each tablespoon of the mixture as you go.
Heat 1 tablespoon of oil in a large frying pan over medium-high heat and in batches, add the meatballs and cook, tossing, for 4 to 5 minutes until golden and then transfer each batch of meatballs to a plate.
Heat the remaining oil in the pan and add the ginger, allspice and cinnamon and cook, stirring, for 1 minutes or until aromatic and then add the tomatoes, stock and currants to the pan and bring to the boil and then add the meatbals and reduce the heat to medium and simmer for 10 minutes or until the meatballs are cook through and the sauce has thickened, wiggle the pan occasionally so the meatballs roll over and then season.
Toss the extra parsley leaves through the red onion, then serve with the meatballs, flatbreads or rice and yoghurt.
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