🍽️ Meatballs in tomato, cardamom & lime sauce
Rich and aromatic meatballs simmered in a zingy, spiced tomato-lime sauce, comforting yet vibrant.
📝 Ingredients (serves 4)
For the meatballs
400 g ground beef (15% fat)
20 g fresh dill, chopped
2 g bicarbonate of soda (½ tsp)
4 g salt
1 g black pepper
For the sauce
30 g extra virgin olive oil
60 g shallots, finely chopped (about 2 medium)
10 g garlic, minced (3 cloves)
1 green chili, finely chopped (adjust to taste)
20 g tomato purée
800 g canned chopped tomatoes (2 x 400 g cans)
4 g ground cardamom (or seeds from 12 pods, crushed)
Zest and juice of 1 lime
5 g sugar
150 ml water
Extra: 1 tbsp EVOO, 1 g sugar, fresh dill, salt to taste
🍳 Instructions
1. Mix and form the meatballs
In a bowl, combine ground beef, dill, bicarbonate, salt, and pepper.
Mix gently with your hands until just combined, don’t overwork.
Form into 20 small meatballs (about 25 g each). Set aside in the fridge while you make the sauce.
2. Start the sauce
In a large skillet or saucepan, warm the EVOO over medium-low heat.
Add shallots, garlic, and chili with a pinch of salt.
Cook slowly for 8–10 minutes until soft and fragrant, stirring occasionally.
3. Build the flavor
Add tomato purée to the pan and cook for 2–3 minutes until it darkens slightly.
Pour in the chopped tomatoes, water, cardamom, lime zest, sugar, and a pinch more salt.
Stir well, bring to a simmer, and let cook for 10 minutes uncovered.
4. Add the meatballs
Gently nestle the meatballs into the simmering sauce.
Cover and cook for 8–10 minutes until nearly cooked through.
Remove the lid and place the pan under the broiler/grill for 4–5 minutes, or until the tops are golden and slightly crisp.
5. Finish with the drizzle
In a small bowl, mix a spoonful of EVOO, lime juice, sugar, a pinch of salt, and chopped dill.
Spoon this over the meatballs just before serving.
🥡 Storage & Prep
Fridge: Store cooled meatballs in an airtight container with sauce for up to 2 days.
Freezer: Freeze in individual or family-sized portions for up to 3 months. Use freezer-safe containers or bags, and label with the date.
Reheat: Defrost in the fridge overnight. Reheat gently on the stove over medium heat, adding a splash of water to loosen the sauce if needed. You can also reheat in the microwave (covered, medium power, 2–3 minutes).
🌿 Kuisit Tip
For extra flavor and texture, serve your meatballs over warm couscous tossed with a little lemon zest and chopped herbs. Want a veggie boost? Add roasted cauliflower or steamed green beans to your prep box, they soak up the sauce beautifully and turn this into a balanced, feel-good meal.