This is a quick and easy recipe out of my latest copy of Olive magazine.. tested for you!
I have added a few bits though and made it my own, the last 3 ingredients are things I added and I also reduced the amount of sugar in the original dish as I found it too sweet.
1 packet of lamb mince – 400g (or you could use beef if you prefer)
oil to fry
2 tsp ground cinnamon
1 tbsp ground cumin
1 onion finely chopped
3 tbsp pine nuts
1 tin of chopped tomatoes
1 tbsp caster sugar
1 tbsp Red wine vinegar
Salt and pepper
1 large handful Kale
2 roasted Red peppers chopped (from a jar)
half a red chilli – chopped without seeds. Depending on how spicy you want it you can increase or decrease this amount, I just wanted a hint of spice as I didn’t want to overpower the dish.
Fry the onion in a little oil until going soft then add the cinnamon and cumin and stir for a minute.
Cool the onions then add half of the mixture to the mince with 2 tbsp of the pine nuts and season well with salt and pepper.
Fry your meatballs in small batches until they brown all over the outsides then put them in a sieve while you make the sauce.
Put the onion mix into a frying pan or cast iron casserole dish and add the chilli and red peppers and fry for a few minutes,
Add tinned tomatoes, sugar, vinegar and boil for 5 minutes
Add the meatballs back into the pan/dish and cook for 15 minutes, adding a bit of water if it gets too thick. Cook for 15 minutes on a low heat turning the meatballs halfway through.
When almost done stir through the kale which only takes a few minutes to cook and scatter with 1 tbsp toasted pine nuts. ( to toast the pine nuts just fry for a few minutes with no oil.) Check your seasoning and serve!
I served with a warm tortilla wrap. Easy Peasy mid week meal.