Baked Spicy Meatballs With Spinach Raita - cooking recipe

Ingredients

5 slices white bread, crusts removed
2 lbs ground beef
1 None onion, finely chopped
2 cloves garlic, crushed
1/3 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/2 cup crumbled feta cheese
1 None egg
1 tbsp ground cumin
2 tsp each ground coriander, ground cinnamon and ground ginger
1 tsp ras el hanout
None None FOR THE TOMATO SAUCE
1 small onion, coarsely chopped
3 medium tomatoes, coarsely chopped
1/2 tsp turmeric
1 tsp ground cumin
1 tbsp lime juice
1 tsp sugar
None None FOR THE SPINACH RAITA
1 tbsp butter
10 oz spinach, trimmed
3/4 cup Greek-style yogurt
1/4 tsp ground nutmeg

Preparation

Preheat the oven to 400\u00b0F.
For the meatballs, process the bread until fine crumbs form. Combine the breadcrumbs with the remaining ingredients in large bowl. Season. Roll level tablespoons of beef mixture into balls. Place in an oiled medium baking dish. Roast, uncovered, for about 25 mins or until the meatballs are cooked through.
Meanwhile, for the tomato sauce, cook the onion and tomato in a heated, oiled medium saucepan, stirring, until softened. Add the spices, lime juice and sugar and cook, stirring, for 1 min. Add 1/2 cup water; simmer, uncovered, for about 5 mins or until the sauce thickens slightly. Season to taste.
For the spinach raita, melt the butter in a large skillet on medium-high heat. Cook spinach, in batches, stirring, until wilted. Remove from the heat. Blend or process the spinach until smooth. Add the yogurt and nutmeg and process until combined. Season to taste.
Serve the meatballs with tomato sauce and spinach raita.