Meatball tagine

MIXING beef and pork together to make these meatballs keeps them lovely and light.

This recipe for spicy meatballs in a rich Middle Eastern flavoured sauce makes three to four portions.

125g minced beef 125g minced pork 25g Parmesan cheese, grated 25g white breadcrumbs 1 egg yolk ¼ tsp ground coriander salt and pepper 1 tbsp olive oil 1 onion, chopped ½ tsp grated ginger ½ tsp crushed garlic ½ tsp ground coriander ½ tsp ground garam masala 150ml chicken stock 1 x 40g tin chopped tomatoes 1½ tsp honey 1 tsp tomato purée


Mix together the minced beef, minced pork Parmesan, breadcrumbs, egg yolk and coriander and season with salt and pepper. Shape into 12 balls.

Heat the oil in a saucepan. Add the onion and fry for five minutes. Add the ginger, garlic and spices. Blend in the stock, tomatoes, honey and tomato purée, bring to the boil and simmer for 15 minutes.

Blend until smooth, then return to the saucepan. Drop in the meatballs and simmer, covered, for 10 minutes or until the meatballs are cooked through. Serve with rice.

From Eating for Two, the Complete Guide to Nutrition During Pregnancy and Beyond by Annabel Karmel.