2 large red capsicums Olive oil
4 garlic cloves 4 tbsp grated ginger
1 tbsp salt 250g pork mince
250g lean beef mince 2 eggs
Oil for frying 2 red onions
2 tbsp turmeric 1 tbsp preserved lemon rind
1/3 cup chopped coriander 1/3 cup coriander roots and stems
1/3 cup mint 1/3 cup flat leaf parsley
2 tbsp honey 2 tbsp balsamic vinegar
2 tsp ground cumin 1 ½ tsp ground cinnamon
Pinch black pepper
¼ cup dried blueberries
¼ cup dried cranberries
¾ cup preserved cherries
¼ cup olive oil
4 fresh dates
5 red onions
Salt and pepper
6 bay leaves
To serve - Greek yogurt
Preheat oven to 200 degrees. Place capsicums in baking tray and drizzle with oil. Roast for 35 mins or until skin has blistered.
Transfer them to a plate to cool and reserve any liquid.Once cooled, remove the skin, cut in half, remove seeds and membranes and chop roughly.
Pound ginger, garlic and salt in a mortar and pestle until you have a fine paste.Combine pork and beef, capsicum, garlic and ginger paste, eggs and all remaining ingredients.Combine well with hands and shape into small balls, then toss in flour till lightly coated.
Heat oil in large pan and lightly brown and cooked through. Drain on kitchen paper and keep warm.
Soak dried berries in ¾ cup boiling water for 20 mins, drain and reserve the stock. Heat pan and add chopped onions. Cook until tender.Add dates, bay leaves, berries and soaking water with the reserved capsicum juice.Simmer, uncovered, for 5 mins.
Add cherries and cook for 2 mins.
Place meatballs on plates pour over sauce. Add a dollop of Greek yogurt . Enjoy !