My everyday eating is for the most part fairly frugal. I do like to buy the best ingredients and produce I can afford but rarely use such ingredients in an extravagant manner. Instead, I like to use things like beautiful cheeses, gourmet chutneys and the best quality meat and fish in an economical fashion, used in tandem with other less expensive ingredients to make them go further.
My Sticky Bombay Meatballs uses organic, free-range chicken mince, which is of course going to be a little less friendly on the pocket but will easily feed four without breaking the bank when served with some tasty (inexpensive) sides like poppadoms, coconut rice, and a fresh and simple purple cabbage slaw.
500g free-range chicken mince
3 tbsp garam masala
½ tbsp ground coriander
1 tsp smoked paprika
Handful of fresh coriander, chopped
1 tsp sea salt
1 tsp freshly ground black pepper
¼ cup honey
Juice of 1 lemon
¼ purple cabbage, shredded
½ tsp apple cinder vinegar
Good quality tomato chutney
Baby herbs, for garnish
Shredded coconut, for garnish
Ground turmeric, for garnish
Poppadoms, for serving
For the meatballs, place the chicken mince in a large mixing bowl. Add garam masala, ground coriander, paprika, chopped fresh coriander along with salt and pepper.
With clean hands, mix the ingredients together, scrunching up and making sure everything is well combined.
Dampen your hands and divide the mixture into golf ball sized balls and roll into little round balls – you should end up with about 12 balls. Place the rolled balls on a tray lined with a sheet of baking paper, cover and pop into the fridge until needed.
For the quick cabbage slaw, toss the shredded cabbage in a bowl with vinegar and a good pinch of sea salt. Set aside.
When you are ready to cook the meatballs, heat a good lug of olive oil in a non-stick fry pan over medium-high heat. Add the meatballs – in batches if needed – jiggle the pan around and cook for 8-10 minutes until nicely coloured (check to see if they are cooked by splitting one in half – the meat should be lovely and white). Just before you take the balls off the heat, add the honey and lemon juice. Jiggle the pan around to coat the balls and cook for a further 30 seconds, until the balls are sticky and caramalised. Turn off heat.
Arrange the balls on a serving plate, top with some baby herbs, shredded coconut, a dusting of turmeric and a squeeze of lemon juice. Serve with a side of poppadoms, the cabbage slaw, a good spicy chutney and rice if desired.