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Wholemeal Pasta with Baked Meatballs in Tamarind Sauce

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Minced meat is very versatile, you can use them to make bolognese sauce, lasagne, spring rolls, rissoles, burger patties and meatballs, just to name a few. I wrote this recipe in my recipe book quite awhile ago and I honestly cannot remember where I got it from. So I must admit that the original recipe is not my own and I did tweak the recipe a bit.

Another winter comfort food, cumin seeds were added to the mixture of these tasty meatballs. If you prefer to use ground ones, by all means do so but I love the taste of these seeds when I bite into them.

Wholemeal Pasta with Baked Meatballs in Tamarind Sauce

Ingredients

500 grams mince beef
1/2 medium size onion, diced
1/4 cup flat leaf parsley, chopped
1 tablespoon ground coriander
1 egg, lightly beaten
1 teaspoon cumin seed
1 teaspoon paprika
1 teaspoon chilli flake
Salt and white pepper to season
3 tablespoon olive oil
1 can diced tomatoes
1 tablespoon tamarind paste
Parmesan cheese

Method

1. Preheat oven to 220°C.
2. In a large bowl combine meat, onion, egg, herbs and spices. Mix thoroughly and season with salt and white pepper. Roll mixture to about 5cm balls.
3. Place meatballs in a roasting pan greased with olive oil and bake for 15 minutes.
4. Combine diced tomatoes and tamarind paste in a frypan, add meatballs and cook for 10 minutes.
5. Cook wholemeal pasta according to instructions on the packaging.
6. Serve meatballs with pasta and Parmesan cheese.

The texture of wholemeal pasta is wonderful. Furthermore, I just need a little bit of pasta as I personally find that it is more filling than the normal white ones. If you prefer to make your own pasta, by all means go ahead, that is one thing that I have yet to attempt. May be one fine day.

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