
Antony Worrall Thompson
from
Good Food Bites
For a hearty and tasty dish try Antony Worrall Thompson's recipe combining spiced meatballs with colourful butternut squash
For a hearty and tasty dish try Antony Worrall Thompson's recipe combining spiced meatballs with colourful butternut squash
Spicy meatballs and butternut squash casserole
Method
2. Using your hands, take a small handful of the mixture and roll it into a ball. Place the meatball on a lightly floured tray. Repeat this process until you have used up all the minced meat mixture. Refrigerate until ready to cook.
3. Roll the meatballs, in the flour until they are well-coated.
4. Meanwhile, heat the olive oil in a large, heavy-based frying pan. Fry the meatballs until golden brown, turning them during frying to ensure even browning. Drain on kitchen paper and set aside.
5. Meanwhile, make the squash casserole. Heat the olive oil in a deep, heavy-based frying pan.
6. Add the onion, garlic, red pepper, chilli and thyme and fry, stirring now and then, over a medium heat, until the onions have started to soften but are not coloured.
7. Add in the butternut squash and cook, stirring frequently, until the squash is tender, about 15 minutes.
8. Finally, add the fried meatballs and cook for a further 2-3 minutes. Season with salt and freshly ground pepper to taste, and fold in chopped mint.
9. Serve with warm pitta bread, a little salad and a dollop of Greek yoghurt.
Prep:
25 min
Cook: 30 min
Cook: 30 min
Ingredients
450g minced beef1 onion, roughly chopped
1 garlic clove, chopped
2 tbsp ground cumin
1 tbsp ground coriander
pinch of cayenne pepper
2 tbsp coriander leaves
plain flour, for coating
4 tbsp Olive oil
salt and fresh ground black pepper
For the squash casserole:
2 tbsp Olive oil1 onion, roughly chopped
2 garlic clove, finely chopped
1 red pepper, deseeded and roughly chopped
1 chilli, deseeded and finely diced
1 tsp thyme leaves, finely chopped
1 small Butternut squash, peeled, deseeded and cut into 1cm cubes
salt and fresh ground black pepper
1 tbsp mint leaves, chopped
To serve:
warm Pitta Breadsalad
Greek yogurt
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