Oriental meatballs with spicy tomato sauce and cumin rice

Make the rice

Fry the chopped garlic and onion together glazed with the cumin seeds. Season with ground pepper, a peppercorn, salt and garam masala spices.

Add the basmati rice (TIP: put the rice in cups before you put it in the saucepan, this way you can properly measure how many cups you have) and fry briefly until it too is glazy. Moisten with 1.5 cups of water per cup of rice.

Simmer gently for 7-9 minutes but do not stir. Then put a towel on the pot and cover with a lid, leave on low heat for another 6 minutes or so. Do not stir!

Make the balls

Mix the minced meat in a bowl with salt, pepper, tandoori and garam masala spices, breadcrumbs, sambal oelek, lemon zest, and raisins. Knead the mixture well and shape it into small balls.

Briefly roll the balls in the flour. Heat a little butter and some olive oil in a large pan and fry until crispy.

Make the sauce

Sauté in some butter the chopped onion and garlic, stir in the Elvea tomato concentrate and fry briefly. Season with salt, pepper and tandoori and if necessary some sambal oelek. Deglaze with white wine and add the Elvea diced tomatoes. Let the sauce simmer on the fire until it has thickened slightly.

Add the Greek yogurt and season with a dash of lemon juice. 

Finish

Serve a nice portion of rice in a bowl. Briefly mix the balls under the sauce with a little of the browned butter.

Place the balls in a plate with some tufts of Greek yogurt and fresh basil and serve along with the rice.