meatballs with tagine sauce

Based on this Annabell Karmel recipe

Ingredients

Veggie meatballs
pasta

For the tagine sauce
1 tbsp oil
1 small onion, finely chopped
150g butternut squash coarsely grated
Half tsp fresh ginger, grated
Half tsp garam masala
Half tsp ground cinnamon
Half tsp ground coriander
1 x 400g tin chopped tomatoes
250 ml veg stock
1 tsp sundried tomato paste
1 tsp honey

Method:

  1. Heat the oil in a saucepan. Add the onion and butternut squash. Saute for 5 minutes, then add the ginger.
  2. Add the spices and fry for one minute. Add the remaining ingredients. Season and simmer for 10 minutes until the onion and squash are soft.
  3. Bring the sauce up to the boil, then drop the meatballs in a single layer. Cover and simmer for 15 minutes.
  4. Cook the pasta
  5. Serve the meatballs with the pasta

AK says to blend the sauce before you put the meatballs in, but I didn’t bother.

I liked this, DH wasn’t *that* impressed (he’s not a huge fan of Morrocan spices), I think DD would like it though.

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Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in Main Meal, Vegetarian

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