These meatballs were made from leftover sausagement from the Yotam Ottolenghi sausage rolls I made previously.
I fried them in olive oil while I made a simple spicy vegetable stew with aubergines, courgettes, celery, peppers, white cabbage and onions, all cut into roughly the same-sized pieces and cooked in olive oil and flavoured with a spice mix of ground ginger, ground cumin, paprika, saffron and pimenton piccante, which was simmered with some water with the meatballs on top until the vegetables were cooked.
This was served with couscous and some chilli sauce to make a tasty evening meal.
I suddenly realised that I hadn’t been making too many food posts recently, mainly because we’ve been eating lots of things that I cook all the time and have therefore blogged before. Continue reading