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fresh coriander meatballs & sauce

Meatballs 1

Fresh Coriander Meatballs & Sauce

Fresh Coriander Meatballs & Sauce

Meatballs in Coriander and Pinenut Sauce
I remember when I was a kid, I used to get confused between fresh coriander (cilantro) and parsley as their leaves look very similar, despite the very distinctive flavour and aroma of coriander. Of course that is no more the case (fortunately!), but now I find it amusing to ask my kids to tell the difference between them when we go grocery shopping.

But the truth remains that till about a decade ago, I was never in love with coriander. And it was only after I met Ali, my husband, that I discovered my hidden love for this most amazing herb. For the way he finds pleasure in adding fresh coriander to different kind of dishes intrigued me and made me want to do my own discoveries.

Now, obsessed with coriander, I not only add it to as much recipes as I can, but I even find myself creating recipes with coriander as its main ingredient. However, it seems I’m not the only to have (or to ever have had) a crash on coriander. Most probably native to the Mediterranean basin, this herb and its seeds seem to have been the obsession of different civilisations, like the Pharaohs and Greeks, for both their culinary and medicinal uses.

Meatballs 2

Meatballs 3
For the Recipe:

Ingredients

Meatballs:

2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 cup fresh coriander leaves, chopped
500 g mince meat
2 1/2 tsp sweet spices
Salt & pepper, according to taste

Coriander Sauce:
4 cups fresh coriander leaves, chopped
2 garlic cloves
2 tbsp pine nuts
Salt & pepper, according to taste

1 cup meat stock
To prepare the meatballs: in a large frying pan, heat the olive oil then sauté the chopped onion for a few minutes stirring continuously till onion has browned a bit and soften. Add the garlic and chopped coriander and sauté for one minute further. Pour the mixture into a large bowl then add the meat, sweet spices and season with salt & pepper. Mix well using your hands, then shape the mixture into bite-size balls (about 32 – 36 small balls). Using the same frying pan, cook the meatballs over medium heat, stirring often, for about 8 – 10 minutes (or till balls are golden brown). Remove the meatballs from the pan and keep in an air-tight container to keep them warm while preparing the coriander sauce.

To prepare the sauce: still using the same pan, sauté the chopped coriander and garlic for a couple of minutes before adding in the pine nuts. Season with salt & pepper and cook further over low heat for about 5 minutes, stirring continuously.
Return the meatballs to the frying pan, add the meat stock and cook further over medium heat for about 15 minutes.
Serve right away with plain white rice or with some nice fresh pita bread!

Bon Appétit!

About the author mahadweik

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3 Comments

  1. How nice to find a recipe that calls for a whole CUP of coriander. Usually I use a tablespoon of it and the rest rots in the fridge while I try to figure out what to do with all the rest!

    Liked by 1 person

    Reply

    1. Thank you for your comment. This recipe is definitely for coriander lovers…I hope you will get to try it some time…

      Like

      Reply

      1. I have some on hand now, after a dinner party this weekend. I’ve been sprinkling it on my eggs, but think I’ll use the rest to make me some meatballs!

        Liked by 1 person

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