John Myers
Oriental Meatballs in Pointed Pepper Cream
The perfect oriental meatballs in pointed pepper cream recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat
- 1 soaked in milk Stale bun
- 1 tbsp Mustard
- 1 Egg
- 0,5 tsp Cinnamon
- 1 tsp Clove powder
- 1 tsp Ground coriander
- 1 tsp Cumin
- Black pepper from the mill
- Salt
- 500 g Yellow pointed pepper, cut into large pieces
- 2 Shallots, diced
- 2 Garlic cloves, thinly sliced
- 1 Chilli pepper, cut into rings
- 2 tbsp Ajvar
- 100 ml Cream
- Vegetable stock
- Espelette pepper
- 1 tbsp Sugar
- Oil
- 1 bunch Coriander, chopped
- Pomegranate seeds
- Put the squeezed out roll and the minced meat in a bowl. Add the egg and mustard. Now add the cinnamon, coriander, cumin and clove powder and season everything with salt and pepper and knead well into a homogeneous mass and then form many small meatballs out of this.
- Heat some oil in a saucepan and then fry the meatballs all over until crispy. Only put as many meatballs into the pot at the same time that the bottom is no more than 3/4 covered. Then take the meatballs out again and set them aside.
- Now fry the shallots, garlic and chilli in the frying fat until translucent and add the sugar. Then add the pointed peppers and sauté for a few minutes while turning. Then fill in enough vegetable stock to just cover the peppers, put the lid on and simmer for 15 minutes at the lowest possible temperature.
- Then add the cream and the ajvar, puree everything with the magic wand and bring to the boil again. Now season to taste with salt, pepper and Espelette pepper and add the meatballs again and leave to stand for about 15 minutes with the lid closed and at the lowest temperature. Then fold in the chopped coriander.
- Serve with rice (for us it was red rice today) and sprinkle about 1 – 2 tablespoons of pomegranate seeds on top of each serving.
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