Name: Spicy meatballs with tomato relish
Cook time: 40 min
Total time: 40 min
Ingredients: 1 tablespoon vegetable oil; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 2 teaspoon ground cumin; 1/2 teaspoon ground allspice; 500 gram lamb mince; 1 cup (70g) stale breadcrumbs; 1/3 cup (80ml) iced water; 1 tablespoon vegetable oil, extra; Tomato relish; 1 tablespoon vegetable oil; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 1 teaspoon cumin seeds; 1/2 teaspoon ground allspice; 1/2 teaspoon chilli powder; 1 teaspoon white sugar; 2 tablespoon tomato paste; 420 gram can diced tomatoes

Ingredients

1 tablespoon vegetable oil

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

2 teaspoon ground cumin

1/2 teaspoon ground allspice

500 gram lamb mince

1 cup (70g) stale breadcrumbs

1/3 cup (80ml) iced water

1 tablespoon vegetable oil, extra

Tomato relish

1 tablespoon vegetable oil

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

1 teaspoon cumin seeds

1/2 teaspoon ground allspice

1/2 teaspoon chilli powder

1 teaspoon white sugar

2 tablespoon tomato paste

420 gram can diced tomatoes

Method

1.Heat half the oil in large frying pan, cook onion and garlic until soft. Stir in spices. Transfer mixture to large heatproof bowl, cool 10 minutes. Using your hand, mix in lamb, breadcrumbs and the water. Roll heaped teaspoons of mixture into balls.

2.Make tomato relish. Heat oil in large saucepan, cook onion and garlic until soft. Stir in spices, sugar, paste and undrained tomatoes, bring to the boil. Reduce heat, simmer, uncovered, 15 minutes.

3.Heat extra oil in large frying pan, cook meatballs, in batches, until browned and cooked through. Place in tomato relish, reheat gently. Serve meatball mixture in tiny bowls with forks or toothpicks.

Make-ahead tips 1 month Make meatballs and relish, freeze. 24 hours Thaw meatballs and relish in refrigerator overnight. Last Reheat meatballs in 180°C (160°C fan-forced) oven and relish in saucepan, or both can be reheated separately in microwave oven.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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