Nov 22, 2007

Recipe: Cheesy Meat Balls

We are not dead!

We apologise for not making any posts for the whole of October. The Omani Cuisine never really stopped during that period, but for various random reasons we never managed to sit down and write what we have been up to. We promise that we will make up for this with regular recipes and reviews from now on. Our latest kitchen adventure is, as we like to call it, a meat ball sub, very fun to make and to eat.

Ingredients (To make four subs)

  • 0.5 Kg of pure minced beef
  • Handful of chopped shallot
  • I teasp of chopped mint
  • Handful of chopped coriander
  • I tsp of Dijon mustard
  • 3 crushed cloves of garlic
  • Mozzarella cheese
  • 2 teasp of cinnamon
  • Crushed red chili
  • Salt/pepper
  • 1 tsp of flour
  • Balsamic vinegar
  • 2 chopped medium sized tomatoes
  • 1 chopped medium sized white onion
  • 1 Lemon
  • Bay leaves
  • Cardamom
  • Cloves
  • Tomato paste


  • Mix the minced meat with the shallots, mint and coriander in a bowl.
  • Add the Dijon mustard, garlic and cheese to the bowl mix.
  • Add 1 tsp of cinnamon, crushed chili, salt, pepper and flour and mix these with all the ingredients well together.
  • Divide the mix into medium sized balls and put them in a fridge for half hour.
  • In the mean time, boil some water (about 1 L) in a pot. Add the remaining cinnamon to the water when it starts boiling. Wait 5 minutes and then add the tomato paste, and the zest and juice of the lemon. Stir the water mix and leave to boil for another 10 minutes. Filter the water to get rid of the hard ingredients and leave the water to be used later.
  • Using another pot, fry the onion in some oil until the onion turns to golden. Add the tomatoes and stir. When the tomato starts drying up add some of the water mix we made in the earlier step(don’t put much water, as it only to make sure the tomato and onion don’t burn). Stir and repeat for a period of 20 minutes.
  • Heat a frying pan and put some butter on it. Get the balls out of the fridge and fry them on the pan while turning the balls around to fry all the surface of the balls. Once the whole surface of all the balls is fried add the vinegar and continue turning the balls around.
  • Start adding some of the tomato/onion mix and the liquid to the meat balls. Keep this process for 15 minutes to fully cook the meat balls.

The meat balls can be served with any kind of plain pasta or to be served as a sub sandwich with chips on the side