Meat Balls in Tomato Sauce
1 large or 2 small onions, sliced
1 garlic clove, crushed
400g passata or chopped tomatoes
350ml chicken stock
1 tbsp tomato puree
¼ tsp turmeric
¼ tsp smoked paprika
½ tsp cinnamon
½ tsp cumin
1 tsp umami paste (optional)
1 packet of pork meatballs (approx 16 meatballs) (preferably organic)
(A dash of maple syrup if at the end you feel that due to the tomatoes acidity it may need softening a touch)
Preheat the oven to 180 degrees.
Place your meatballs onto a baking tray and roast in the oven until cooked (usually about 10-15 minutes).
While that's cooking, place a saucepan onto a medium heat and add some oil (coconut would be preferable). Add the onions and allow to sweat until lovely and soft and translucent and sweet.
Next add your crushed garlic and cook out for about 1 minute, making sure you don't burn it. However, equally making sure you cook out the pungent garlic raw flavour.
Next add the tomato and umami pastes and spices and cook for about 30 seconds to a minute. Add the tomatoes and chicken stock and give everything a good stir. Cook for a further 5 minutes so that everything is well combined.
Take the pan off the heat and using a hand blender blitz the sauce until smooth.