I think I forgot to stir the sauce properly for this recipe as I ended up with a watery layer on top and all the delicious tomato and peppers at the bottom, my fault though. Otherwise this is a really tasty meatball dish and I loved the bulgar with preserved lemon, really tangy. I served it with the first purple sprouting broccoli from my garden. Delicious!
Chilli Con Carne Meatballs (from Jamies 15 Minute Meals - Jamie Oliver)
300g bulgar wheat
1 preserved lemon
1 cinnamon stick
400g lean beef mince
1 heaped tsp garam masala
1 tbsp oil
3 jarred red peppers
4 spring onions
1 tsp smoked paprika
bunch of fresh coriander
1 x 400g tin of red kidney beans
pinch of cumin seeds
4 tsp fat free natural yoghurt
Put 1 mug of bulgar wheat, 2 mugs of boiling water, the preserved lemon and the cinnamon stick into medium pan, stir it occasionally.
Scrunch the mince with salt and pepper. Divide the mixture into 4, then with wet hands quickly shape each piece into 4 balls, placing them into the frying pan as you roll them. Add the oil and toss regularly.
Blitz the peppers, half the trimmed spring onions, the paprika, passata, half the coriander and a pinch of salt and pepper in the liquidiser until smooth. Pour the mixture into another frying pan and turn the heat up to high.
Rinse and drain the beans, then add to the meatballs with the cumin seeds.
Transfer the meatballs straight into the pan of sauce leaving the beans behind. Finely slice the remaining trimmed spring onions. Stir the beans into the sauce.
Remove the cinnamon stick, then mash the lemon into the bulgar wheat and serve with the meatball sauce over it.
Add some yogurt and wedges of lime, scattered with the remaining spring onions and coriander leaves.