Derval Posted January 28, 2013 Share Posted January 28, 2013 750g/1 ½ lb beef mince (ground beef) 2 tsp grated root ginger 2 garlic cloves, crushed 2 tsp crushed fennel seeds 1 tsp ground cinnamon 1 tsp chilli powder 500ml/17 fl oz passata 1 tsp ground turmeric 2 tbsp medium curry powder Salt and pepper Put the mince in a bowl with the ginger, garlic, fennel seeds, cinnamon and chilli powder. Season with salt and pepper. Using your hands mix thoroughly until well combined. Form into small walnut-sized balls and set aside. Pour the passata into the slow cooker and add the turmeric & curry powder. Carefully place the meatballs in the sauce in a single layer. Cover with the lid and cook for 4-6 hours or until the sauce is thick and the meatballs are cooked through. Link to comment Share on other sites More sharing options...
Terez Posted January 28, 2013 Share Posted January 28, 2013 Copied from thekitchn.com http://www.thekitchn.com/what-is-tomato-passata-and-how-156321 What is Tomato Passata and How Should I Use It? In many of the British cooking programs I follow and British cookbooks I use, I've often run across an ingredient that is unfamiliar to me. It's called passata (or tomato passata) and it appears to be a liquid tomato puree that comes in tall, carafe-like glass jars. But what is it exactly and why would I use it instead of tomato sauce or tomato paste? I did a little investigating and this is what I've discovered. It seems as if passata is an uncooked tomato puree that has been strained of seeds and skins. It originated in Italy but is used throughout Europe. Some passatas are chunkier and some are smoother, depending on the brand. Some people claim that passata can also be cooked, but most agree that it is uncooked. You will also see it spelled passato and passata di pomodoro. How is passata different from tomato sauce or tomato paste? Well, both the sauce and paste are cooked tomato products to begin with. Tomato sauce often has other ingredients such as carrots, onions, garlic, etc. And tomato paste is cooked down and much thicker. You would not want to substitute either product if passata is called for in your recipe. If you cannot find it in your store, take plain canned tomatoes and run them through a sieve or a food mill. While most passatas are just plain tomatoes, some are sold with additions, such as basil, so read your label carefully if this is an issue. Tomato passata can be used in any recipe that calls for tomatoes where it is not important that there be pieces of tomato. You could make a tomato sauce from passato, for example. Or tomato soup. I've seen it added to white beans to make a stew. Indeed, it is a great product for meat-based stews as well. Pasata is rarely used in the United States but I have found it in several grocery stores in the Bay Area, usually on the very bottom shelf in the canned tomato product section. I have also seen a version of it in an aseptic box put out by Pomi (see photo, left.) In general, passata is considered to be a superior product to canned tomatoes, using higher quality tomatoes and processing methods. Copied from thekitchn.com http://www.thekitchn.com/what-is-tomato-passata-and-how-156321 Link to comment Share on other sites More sharing options...
Derval Posted January 28, 2013 Author Share Posted January 28, 2013 And I am always stymied by American recipes using tomato paste which we don't use over here! In this recipe you could sub in a can of chopped tomato and a squeeze of concentrated tomato purée I think. Link to comment Share on other sites More sharing options...
EmilyB456 Posted January 28, 2013 Share Posted January 28, 2013 This looks so good, Derval! And thanks for the info, Terez! I am making this this week and think I will use tomato sauce despite what they said...mine is only tomatoes and salt and I am lazy and don't want to mill my own tomatoes. Yummy! Link to comment Share on other sites More sharing options...
SummerGirl Posted January 29, 2013 Share Posted January 29, 2013 I made this yesterday and it was great! I made really small little kofta balls (I managed to get 45 of them out of a lb of ground beef) as I thought it might appeal to my children if they looked kind of fun-sized! It was too spicy for them but hubby and I devoured ours. It has given me the idea to try my other meatball recipe (Italian style lamb ones) in the slow cooker as the kofta ones turned out so juicy and tasty in it. Link to comment Share on other sites More sharing options...
Derval Posted January 29, 2013 Author Share Posted January 29, 2013 Me too SG, there's a recipe on my paleo-beef pinterest board for ones with spinach & pinenuts I'd like to try. running out to yoga now, will find link for you later/ eta http://paleopot.com/2011/05/paleopot-pine-nut-meatballs-with-assorted-veggies-and-spinach-crock-pot-slow-cooker-recipe/ Link to comment Share on other sites More sharing options...
Krista Billows Rodriguez Posted January 29, 2013 Share Posted January 29, 2013 that looks great, definately going to try it! Link to comment Share on other sites More sharing options...
Kaleena Posted February 4, 2013 Share Posted February 4, 2013 What is that you served them over? This is a fantastic idea! Link to comment Share on other sites More sharing options...
Derval Posted February 4, 2013 Author Share Posted February 4, 2013 What is that you served them over? This is a fantastic idea! It's cauliflower rice. Link to comment Share on other sites More sharing options...
katieisrunningcrazy Posted March 19, 2013 Share Posted March 19, 2013 If you can find urfa biber or sumac, they are great additions to kofta, especially when using ground lamb. Link to comment Share on other sites More sharing options...
MelliebuStacey Posted April 22, 2013 Share Posted April 22, 2013 OMG. I need a crockpot, it's been decided. Hey Robyn, wanna donate one of yours..??? Seriously Derval, that looks SO good. Link to comment Share on other sites More sharing options...
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