Ingredients
3
slices white bread, cut into 1-inch squares
2
jalapeño chilies, seeds and ribs removed
For the Okra Tomato Sauce
2
medium red onions, chopped
Directions
1.
Bring a large pot of water to a boil, add the okra, and boil until just tender, about 6 minutes. Drain and let cool, then cut into 1/2-inch slices.
2.
Heat the oil in a medium sauté pan over medium heat. Add the onions and sauté until translucent, about 10 minutes. Add the tomatoes, garlic, coriander, and cumin, and cook until the garlic is softened, 8 to 10 minutes.
3.
Add the tomato juice, bring to a simmer, and simmer for 10 minutes. Add the lime juice and okra, and stir well. Season with salt.
4.
Place the bread in a small bowl. Pour the milk over the bread, tossing to moisten the bread, and let soak until well softened, about 10 minutes.
5.
Toast the chili powder and coriander in a small sauté pan over high heat until fragrant, 30 to 60 seconds. Remove from the heat.
6.
Combine the lamb, beef, toasted spices, salt, bread, jalapeños, garlic, and parsley in a large bowl, and mix with your hands. Using wet hands to prevent sticking, form the mixture into 2-inch balls.
7.
Heat the olive oil in a large sauté pan over medium-high heat. Working batches, add the meatballs and brown for 4 minutes on each side. Drain on paper towels.
8.
Transfer the meatballs to a large saucepan. Add the tomato sauce and bring to a simmer, then reduce the heat and simmer gently, stirring frequently, until heated through, about 15 minutes.
By
Lior
