Italian-Style Neatballs in a Tomato Sauce
- 1 pack of The Spice Tailor Delhi Black Makhani Daal (lentils included)
- 1 3/4 tbsp. vegetable oil
- ½ small onion, finely diced
- 1 large clove garlic, finely chopped
- 1 1/2 tsp. plus 1 tsp. red or white wine vinegar
- 1/8th tsp. salt and pepper plus extra to taste
- 70-80g dried breadcrumbs
- 400g marinara or pasta sauce (we buy a garlic and onion one)
- 6 basil leaves, shredded, optional
- Chilli flakes, optional
- Handful of grated parmesan to serve
- Heat the grill function of your oven until hot.
- Heat the ¾ tbsp. vegetable oil in a frying pan. Add the onions and a little seasoning and cook until soft.
- Add in the garlic and continue cooking for another 40 seconds over a gentle heat. Add both to a large mixing bowl.
- Add the lentils from the large pouch in the kit (but not the Tarka sauce from the smaller pouch as you’ll need this later), the 1½ tsp. vinegar, salt and pepper and most of the crumbs. Mix well and leave for a minute or two. They should harden up a little as they sit. If not add the remaining crumbs.
- Take a little bit and fry in the same pan. Taste and adjust seasoning to taste or add more crumbs if necessary.
- Make them into neatballs. You can make them into smaller or larger neatballs, making 12-13 larger ones or 16 smaller ones.
- Heat the remaining oil in the pan. Once hot, add all the balls, turn the heat down and cook gently, browning evenly on all sides. Once done, place on a plate.
- Add the dried chilli from the small sachet in the kit (if using), the tomato sauce, the Tarka sauce from the medium pouch in the kit, the remaining 1 tsp. vinegar and the basil (if using). Season as necessary. Bring to a simmer, taste and adjust seasoning, adding some chilli flakes if you like.
- Add the meatballs back in, sprinkle over the parmesan and grill or place in the oven if possible to melt the cheese and serve!
- 1 pack of The Spice Tailor Delhi Black Makhani Daal (lentils included)
- 1 3/4 tbsp. vegetable oil
- ½ small onion, finely diced
- 1 large clove garlic, finely chopped
- 1 1/2 tsp. plus 1 tsp. red or white wine vinegar
- 1/8th tsp. salt and pepper plus extra to taste
- 70-80g dried breadcrumbs
- 400g marinara or pasta sauce (we buy a garlic and onion one)
- 6 basil leaves, shredded, optional
- Chilli flakes, optional
- Handful of grated parmesan to serve
- Heat the grill function of your oven until hot.
- Heat the ¾ tbsp. vegetable oil in a frying pan. Add the onions and a little seasoning and cook until soft.
- Add in the garlic and continue cooking for another 40 seconds over a gentle heat. Add both to a large mixing bowl.
- Add the lentils from the large pouch in the kit (but not the Tarka sauce from the smaller pouch as you’ll need this later), the 1½ tsp. vinegar, salt and pepper and most of the crumbs. Mix well and leave for a minute or two. They should harden up a little as they sit. If not add the remaining crumbs.
- Take a little bit and fry in the same pan. Taste and adjust seasoning to taste or add more crumbs if necessary.
- Make them into neatballs. You can make them into smaller or larger neatballs, making 12-13 larger ones or 16 smaller ones.
- Heat the remaining oil in the pan. Once hot, add all the balls, turn the heat down and cook gently, browning evenly on all sides. Once done, place on a plate.
- Add the dried chilli from the small sachet in the kit (if using), the tomato sauce, the Tarka sauce from the medium pouch in the kit, the remaining 1 tsp. vinegar and the basil (if using). Season as necessary. Bring to a simmer, taste and adjust seasoning, adding some chilli flakes if you like.
- Add the meatballs back in, sprinkle over the parmesan and grill or place in the oven if possible to melt the cheese and serve!