SPICY MEATBALLS AND SWEET POTATO MASH......mmmm mmmmm!
January. For me, it’s a funny month. It’s a great time to kick those cheeky habits that have been building up over the winter period but damn…..it’s COLD!
The Designed2Eat office is based in the North West UK (Manchester to be more specific) and not a single one of us in the office when to start eating light, leafy salads just yet. When the weather is abysmal outside, we want something warm and hearty!
Soooo, after a brainstorm, this is what we came up with. We’re coming to the end of sweet potato season so best get them in now. They’re a great source of carbohydrates, packed full of vitamins and great for supporting your thyroid system (aka helping you keep warm).
Finally, we used beef in out meatballs as a great source of iron (for the cold winter months) and a proper kick in the chilli spice that will heat you up for sure!
Let us know what you think at: Info@designed2eat.co.uk
For the sauce
- 1 tbsp extra virgin olive oil
- 1 onion, finely chopped thyme
- 1/2 tsp dried red chilli flakes, or to taste
- 200 ml vegetable stock
- 400g canned chopped tomatoes
- 30g sun-dried tomatoes, chopped
- 2 tbsp tomato purée
For the meatballs
- 1 onion, finely chopped
- 1 cloves garlic, finely chopped
- 450g highest quality mince meat
- 100g finely ground Big Nuts
- 50g chia seeds
- 1 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 egg, beaten (or extra chia seeds to replace the egg)
- 2-3 tbsp extra virgin olive oil, for frying
For the sweet potato mash
- 1 large sweet potato per person
- 1 tbsp coconut oil
- Pinch pink salt and pepper
- For the sweet potato mash: peel you large sweet potato using a sharp potato peeler.
- Chop the sweet potato into large chunks and place into a large pot.
- Fill the pot ¾ with cold water and bring to a boil. Place the lip on top for more efficiency and keep the heat at a medium temperature.
- For the sauce: heat the oil in a large saucepan, add the onion and thyme and cook over a low heat until the onion has softened.
- Add the dried chilli, stock, canned tomatoes, sun-dried tomatoes, tomato purée and some pink salt and pepper.
- Bring to the boil and leave to simmer for 7 minutes.
- For the meatballs: in a large bowl, combine the onion, garlic, ground nuts and mince meat, then mix them into the meat along with the oregano and some salt and pepper
- Add the egg, and mix thoroughly.
- Using your hands, roll the meat mixture into small balls. Heat the oil in a frying pan and fry the meatballs over a medium heat for approximately 10 minutes, until browned, turning occasionally.
- Reduce the heat under the frying pan and pour in the tomato sauce. Simmer for 10 minutes.
- In the meantime, check the sweet potato with a fork. If the sweet potato is soft, then take the pot off the heat.
- Drain the water off using a colander (careful to use oven gloves and not to scold yourself).
- Add the tbsp spoon of coconut oil (and I something use a little extra chia seed to make it extra sticky), season with a pinch of pink salt and black pepper and GET MASHING!
- Finally, assemble your sweet potato mash topped with homemade meatballs and sauce on top.
Author: Charleh Dickinson
Founder & MD of Designed2Eat
Food Marketing Management Graduate at Sheffield Hallam University
Digital Marketing Manager & Food Photographer for KUB Ltd
Read more on the BBC: http://www.bbc.co.uk/news/business-34774965
Watch more via SHU: https://www.youtube.com/watch?v=A3u1JbX5_4o