Spiced Meatballs In Tomato And Black Bean Sauce Recipe

Name: Spiced Meatballs in Tomato and Black Bean Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 1 Bunch x 2 Coriander Leaves (Kotthambari); 30 Pieces Dr.Hen Table White Egg 30 Pcs; 100 g Garlic - Single Clove; 400 g Pastazara Finely Chopped Tomatoes; 250 g Organically Grown Green Capsicum; 100 g Chukde Red Chilli Whole; 180 ml Mother Dairy Milk; 500 g Dhani Pure Coriander Seeds; 100 g Catch Sprinklers - Iodized Table Salt; 50 g On1Y Black Peppercorns With Grinder; 400 g Zehrat Safa Tomato Paste, 4; 1 kg Whole Farm Brown Sugar; 1 pc (52 g) On1Y Paprika Powder; 500 G Preserved Dried Salted Black Beans; 2 Kg Jasmine Gold Thai Rice; 1 kg Nutty Yogi Oats Flour (Gluten Free); 1 ltr Oreal Canola Oil (From The House Of Pansari); 473 ml Bragg Apple Cider Vinegar; 500 ml Water; 50 g Black Pepper

Fusion cuisine

Spiced Meatballs in Tomato and Black Bean Sauce recipe

About this recipe

A hearty and flavorful dinner featuring spiced beef meatballs baked in a rich tomato and black bean sauce, perfect for a satisfying meal. This kosher-friendly dish is served with steamed rice for a complete and comforting experience.

Ingredients

1 Bunch x 2 Coriander Leaves (Kotthambari)
30 Pieces Dr.Hen Table White Egg 30 Pcs
100 g Garlic - Single Clove
400 g Pastazara Finely Chopped Tomatoes
250 g Organically Grown Green Capsicum
100 g Chukde Red Chilli Whole
180 ml Mother Dairy Milk
500 g Dhani Pure Coriander Seeds
100 g Catch Sprinklers - Iodized Table Salt
50 g On1Y Black Peppercorns With Grinder
400 g Zehrat Safa Tomato Paste, 4
1 kg Whole Farm Brown Sugar
1 pc (52 g) On1Y Paprika Powder
500 G Preserved Dried Salted Black Beans
2 Kg Jasmine Gold Thai Rice
1 kg Nutty Yogi Oats Flour (Gluten Free)
1 ltr Oreal Canola Oil (From The House Of Pansari)
473 ml Bragg Apple Cider Vinegar
500 ml Water
50 g Black Pepper

Instructions

1. Preheat the oven to 400°F. Place 1/2 cup warm water in a bowl and set aside.
2. In a large bowl, combine 1 cup oats flour and 1/3 cup warm water. Let it sit for 5 minutes until the water is absorbed. Add 1 egg, 2 minced garlic cloves, 1/2 cup chopped cilantro, 2 teaspoons ground coriander seed, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to combine. Using wet hands, shape the mixture into tablespoon-sized meatballs.
3. Heat 1 tablespoon canola oil in a large, shallow, ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5-7 minutes until browned. Remove the meatballs and set aside.
4. Add 1 tablespoon canola oil to the same pan. Sauté 1 diced green capsicum and 1 additional minced garlic clove for 5-7 minutes until lightly golden. Stir in 2 tablespoons tomato paste, 1 tablespoon brown sugar, and 1 tablespoon apple cider vinegar. Cook for 1 minute.
5. Add 1/2 cup water, 1 tablespoon paprika, 1 teaspoon salt, 2 tablespoons preserved dried salted black beans, and 2 diced tomatoes. Bring the mixture to a boil, then return the meatballs to the pan.
6. Transfer the pan to the preheated oven and bake for 15-20 minutes until the sauce is reduced and the meatballs are cooked through.
7. Serve the meatballs and sauce over steamed rice, garnished with additional chopped cilantro if desired.