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Mix the beef mince, half the dill, the bicarb (to help keep the meatballs juicy) and plenty of salt and pepper together in a bowl. Roll into roughly 20 meatballs (about 25g each), then chill while you make the sauce.
Heat 2 tbsp of the oil in a large, shallow pan over a medium-low heat and cook the shallots, garlic, chilli and a pinch of salt for 8-10 mins until the shallots are lightly caramelised.
Add the tomato purée and turn up the heat slightly, cooking until it has darkened, about 2-3 mins. Add the chopped tomatoes, 150ml water, the cardamom, lime zest, sugar and a good pinch of salt. Bring to the boil, then reduce the heat to a simmer and cook for 10 mins. Heat the grill to high.
Tip the meatballs into the sauce and cook for 8-10 mins until they are nearly cooked through. Remove the lid, then put the pan under the grill for 4-5 mins until the top has some colour. Remove from the grill and leave to cool slightly.
Mix the rest of the dill with the lime juice, remaining 1 tbsp olive oil, a pinch of sugar and some seasoning. Dot this over the meatballs, then serve with couscous, rice or flatbreads. Once cool, will keep chilled for 48 hrs and frozen for up to three months.