Ingredients:
1 large brown onion- diced
3 garlic cloves- minced
1 tsp ground cumin
1 tsp ground coriander seed
½ tsp ground cinnamon
400g diced tomato
50g tomato paste
1 tsp dried mint
2 tsp lemon juice
2 tbsp chopped flat-leaf parsley
2 tbsp pomegranate seeds
Tahini Drizzle:
2 tbsp tahini
2 tsp lemon juice
2 tsp water
Pinch of salt
Method:
In a large skillet, heat a small amount of oil on medium-high heat. Add the Italian Meetballs, and pan-fry for 3-5 minutes or until lightly golden. Set aside
Wipe the pan clean, add some more cooking oil and turn the heat to high. Add the chopped brown onions and fry for 3 minutes.
Add the minced garlic, cumin, coriander seed and cinnamon, and fry for a further 2 minutes, tossing frequently.
Add the diced tomato, tomato paste and mint. Bring to a simmer, then reduce the heat to medium and cook for a further 20 minutes.
Once the sauce has thickened, add the Meetballs back into the skillet and combine until they are well-coated.
Squeeze over with some lemon juice, and garnish with the chopped parsley and pomegranate seeds.
To make the tahini drizzle, whisk all ingredients together until thick and even. Drizzle this on top, or leave in a small bowl to serve on the side.
Serve warm, with some warm crusty bread to mop up all the sauces.
Tag us @_themeetco in your juicy meety eets
Shop our plant-based MEET at Coles Supermarkets, available in the chilled section and Frozen aisle.