Spice Road Spices
Artisan Spice Merchants

The Art of Flavour


Baked Meat Balls with Cinnamon, Ginger, Allspice and a Chunky Tomato Sauce - Salt Free

Just when you thought you new all the meatball tricks !


  • 600g x Free range pork or beef mince

  • 1 x Medium/large onion, very finely minced or blended

  • 3 x Garlic cloves, very finely minced or blended

  • Olive oil

  • 1 x Egg - beaten

  • 1/2 x Cup breadcrumbs with milk

  • 2 x Teaspoons ground cinnamon

  • 2 x Teaspoons ground allspice

  • 1 x Tablespoon grated ginger

  • 1 x Teaspoon black pepper

  • 1 x Teaspoon red chilli flakes or to your taste

  • 2 x Teaspoons sweet paprika flakes - optional - see note 3

  • For the Sauce

  • 3 x Medium whole tomatoes, peeled and seeded

  • 1 x Medium onion – diced

  • 3 x Garlic cloves – diced

  • 1 x Tin whole tomatoes

  • 1 x Tablespoon finely grated carrot

  • 1 x Teaspoon ground cinnamon

  • 1 x Teaspoon ground allspice

  • 2 x Teaspoons pomegranate molasses (optional - see note)


Firstly, soak the breadcrumbs in milk. Then for the meatballs, place the mince in a container and add the onion, garlic, milk soaked breadcrumbs,(Important: see watchpoint below) the spices, the sweet paprika flakes and egg then gently mix the ingredients by hand for complete flavour harmony.

Now, make the meatballs, around 5cm each, and place on a baking tray with a little olive oil, sprinkle a few breadcrumbs over the top, spray/sprinkle with a touch more olive oil and place in a hot oven 180c, fan forced and bake for around 30 minutes until firm.

For the tomato sauce. In a hot pan add olive oil then cook down the onions and garlic until soft then add the grated carrot, the fresh tomatoes and the tinned tomatoes, black pepper, the spices AND - this is the critical bit - Pomegranate Molasses to give the lovely sharp lemon/citrus lift plus its own magic flavour. See below.

Stir to blend everything together, cook over a medium heat for 20 minutes to reduce a little then place the meatballs into the sauce, allow to warm through and serve on a bed of Risoni pasta or your pasta choice.

Note 1: Pomegranate Molasses and buying the Spices. As mentioned the name sounds a bit daunting but following our No Fear of flavour mission, this wonderfully totally natural, lemon citrus tasting product will transform the sauce.

To buy the premium spices and pomegranate molasses (you will never regret the purchase) go to Spices


Note 1: Spice bonus and Pomegranate Molasses. As mentioned the name sounds a bit daunting but following our No Fear for flavours mission, this wonderfully totally natural, lemon citrus product will transform the sauce.

To buy the premium spices (with bonus) in this recipe go to our Spice Store, link below.

Should you have trouble getting hold of the Pomegranate Molasses go to our Spice Store. 250ml bottle $5.80. You will never regret the purchase !

Note 2: Important. The milk soaked breadcrumbs. Essential you wring out the milk from the breadcrumbs before adding to the mix. Excessive moisture will create sloppy meatballs which is the last thing you need !

Note 3: Paprika flakes. The Spanish sweet paprika flakes are a wonderful flavour addition to any recipe - giving a lovely, building, harmonious flavour blend with the other spices. To order go to our Spice StoreSpice