Was supposed to be going to a swish magazine party this evening, but inexplicably got involved in a heated argument with Sol who I was meant to be going with because… Anyway. Didn’t go to the party, but stormed home and expelled anger by cooking Claudia Roden’s meatballs for Patrick and Ed instead. Specifically – there are several types in her Book of Jewish Food – I made the garlic and mint, sweet and sour ones. Simple, zingy, brilliant midweek supper. Served with couscous and green salad.
Claudia Roden’s Sweet and Sour Meatballs with Garlic and Mint
800g (2 packs) minced lamb
Large bunch parsley, finely chopped
One large & one medium onion, chopped
Six cloves garlic, finely chopped
Bunch mint, finely chopped
1 1/2 tbsp sugar
Juice one large lemon
Couscous, to serve
Chop onion, set to fry on a low-ish heat. Meanwhile, combine lamb, parsley, s&p and roll into balls, and finely chop garlic. When onion is soft, add garlic and meatballs to pan, turn up a bit, and brown meat on all sides – disturbing infrequently so golden crusty bits form. Next, add the chopped tomato, then pour over water to almost cover the meatballs, season, bring to the boil and simmer for 25mins, turning the balls over just once. Meanwhile, stir the sugar, lemon juice and mint together, and when the 25mins is up, pour in and simmer for a further 15mins. Serve with cous cous.