These meatballs are full of vegetables, herbs, cheese and are bursting with flavour! Then, they've been finished off in a very tasty tomato sauce hat has red wine, red wine vinegar, honey and of course, some chilli for that zing!. Most importantly, they are eggless and have no breadcrumbs making them very friendly for people who suffer from various allergies.
Put all the ingredients for the meatballs in a mixing bowl and mix them them until well combined.
Using a tablespoon measure, scoop out the minced meat mixture and roll lightly into balls. Should yield between twenty eight and thirty balls.
Heat two to three tablespoons of oil in a sufuria and then sear the meat balls on each side until lightly browned.
In the same oil that had the meatballs, add the diced onions and cook until they start turning brown.
Add the ginger, garlic and green chilli pastes. Cook them off for about a minute.
Pour in the red wine and leave it to simmer uncovered until it reduces by more than half.
Add the red wine vinegar and mix in well. Allow it to cook off for about two minutes.
Add the pureed tomatoes and allow to come up to a simmer. Taste for balance of seasoning then add beef cubes and honey if using. Simmer everything for about twenty minutes.
Add the meatballs in to the sauce and add more water if required. Cover and simmer for about twenty minutes.
As a finishing touch you can add the dhania leaves and then turn off the heat.
You can serve the meatballs with any starch of your choice, rice, chapati, rice, spaghetti, etc.