Trisha's Meatballs

Ingredients

Meatballs
500 grams of any mince (I use half and half pork and veal mince)
125 grams Philly light cream cheese (keeps the meat really moist)
1 teaspoon bottled garlic
1 teaspoon bottled ginger
1/2 bunch (more or less) of fresh coriander chopped
1 egg
1 & 1/2 cups fresh breadcrumbs (or more if mixture is too wet and you can’t roll it properly)
Salt and pepper to taste

Method
Mix all together well with hands and form into balls.  Refrigerate for 20 minutes then fry over moderate heat for 5 minutes on each side or until browned.

Vegetables

2 medium eggplants sliced thickly and deep fried for 5 minutes then drained on kitchen paper, put aside until sauce is ready.
2 red capsicums cut into long strips and deep fried for 5 minutes then drained on kitchen paper, put aside until sauce is ready.

Sauce
Ingredients
1 tin crushed tomatoes
1 teaspoon bottled garlic
1 teaspoon bottled ginger
1/2 to 1 teaspoon SAMBAL Oelek (you can always add a little extra at the end because it is very hot)
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon of ground GARAM MASALA (OPTIONAL)
Salt and pepper to taste
1 teaspoon white sugar
1/4 teaspoon carb soda to curb the acidity.

Method
Lightly fry the garlic and ginger then add the spices, salt and pepper and fry about 1 minute or so,  Add the tomatoes, sugar and carb soda.  Cook on very low heat until thick.

Add the eggplants and capsicums and simmer for about 15 minutes or until eggplant is cooked.  Add the meatballs and simmer another 10 to 15 minutes on low or until cooked through. 

Serve over basmati rice which has been steamed with a 1/2 teaspoon of cardamom seeds, a dollop of plain yoghurt if wanted, or a Raiti which is sliced cucumber in plain yoghurt as a side dish.