Marcus Wareing's Masala Meatballs with Coriander and Coconut Sauce

A meaty treat that can be served as a main meal or a side dish.


1. For the meatballs, place all the dried spices in a frying pan and dry-roast over a medium to high heat until fragrant. Blend them in a spice mill or crush with a mortar and pestle.
2. Stir the spice mixture, onion, garlic, mince, tomato purée and salt together. Form into small balls then place in the fridge.
3. For the sauce, put all the ingredients (including the coriander stalks but holding back half the coriander leaves) into a saucepan and simmer gently for 15 minutes. Pour into a blender and blend until smooth, then pass through a fine sieve.
4. Heat the vegetable oil in a frying pan over a moderate heat, then fry the meatballs in batches for 10-15 minutes. When well coloured and cooked through, remove them from the pan and lay them on paper towels. Scatter with the remaining coriander and serve with cocktail sticks and the dipping sauce.



Vegetable Oil 2tbsp
Table Salt ½ Tsp
Tomato Puree 1tbsp
Beef Mince 500g
Clove Garlic Peeled And Crushed 1
Medium Onion Peeled And Finely Chopped 1
Black Mustard Seeds ½tsp
Ground Cinnamon ½tsp
Chilli Powder ¼tsp
Ground Coriander 1tsp
Tumeric 1tsp
Cumin Seeds 2tbsp


Bunch Coriander, Leaves And Stalks Chopped Separately (about 2tbsp Of Each) ½
Tin Coconut Milk 1 X 400ml
Fresh Root Ginger, Peeled And Chopped 80g
Brown Sugar 1tbsp
Tumeric ½tsp
Sea Salt ½tsp
Red Chilli Deseeded And Finely Sliced 1

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