Whenever I see meatballs with tomato paste, I remember the good days when I was a university student. We used to have it in the university cafeteria on most of the days. Fortunately I like it much, so I wouldn’t miss it on those days.
And I must admit that I learnt a lot of things from the old gentle chef there. When I tasted a yummy dish, I would immediately go ask him and get the recipe at the end of some begging.
- 500gr minced meat (lamb meat)
- 1 onion, grated
- 4 cloves garlic, mashed
- 1/4 cup rice
- 1 tbsp butter
- Half bunch of parsley, chopped
- 1 tbsp tomato paste
- 4 tomatoes, chopped
- 2 green peppers, chopped
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 3 cups hot water
Put the minced meat in a large bowl. Boil the rice in a small pot for 15 minutes. Then add rice, grated onion, black pepper, cumin, salt, chopped parsley into the bowl. Knead this mixture for 10 minutes.
Wait this mixture in refrigerator for half an hour. Then take it out and pick pieces from the mixture as big as a walnut. Roll them and place in an oven tray.
Melt the butter in a pan, add tomato paste, chopped tomatoes, peppers, mashed garlic and hot water. Stir it and pour it on the meatballs in oven tray. Cover it with foil paper.
Preheat oven to 200 C. Place the tray and cook it for 40 minutes.
Note: This recipe can also be done in a large pot over fire, instead of tray in oven.