Garlic and Herb Meatballs, with Chilli and Coriander

I made the spicy salsa first, browning two chopped white onions in some sunflower oil. Once browned I added boiling water, and also added chopped red pepper (one half), and chunks of one large carrot. Simmered under glass for half an hour.

Then I added one teaspoonful of red chilli powder, two teaspoonfuls of Bisto onion gravy powder, beef stock, and two crushed cloves of garlic. Stirred together, and simmered for a further half an hour.

The meatballs, from Sainsbury's via my freezer were, after being thoroughly thawed, cooked in a little sunflower oil for twenty minutes, mostly under glass. I turned the meatballs four times to ensure they were thoroughly browned and cooked. The meatballs were added to the salsa, and cooked for about ten minutes.

Served with a handful of shredded fresh coriander. Excellent dish!

Commercially made meatballs, like burgers, contain a large amount of fat, as you will find after cooking. That's fine as long as you don't consume the fat. This limits the range of cooking options. They should always be cooked in a way which allows you to remove the fat. Cooking them from raw in a sauce is therefore not something I would do.