Afghani Meatballs & Noodles

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs ground beef
• 1/2 teaspoon ground cinnamon
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 pinch cayenne pepper
• salt, to taste
• black pepper, to taste
• 2 garlic cloves, crushed
• 1 tablespoon vegetable oil
• 1 spanish onion, finely chopped
• 2 (14 ounce) cans tomato sauce
• 4 sun-dried tomatoes, finely chopped
• 1 lb noodles
• 1 1/2 cups plain kefir (or yogurt)
• 2 garlic cloves, finely chopped
• 1/2 cup fresh mint, chopped

Recipe

• 1 for the meatballs:.
• 2 in a bowl, combine the beef, cinnamon, coriander, turmeric, cayenne, salt, pepper, and half of the garlic. with clean hands, mix thoroughly, then shape the meat into 3/4-inch meatballs. set aside and let sit for 30 - 90 minutes to allow flavours to meld.
• 3 in a large, heavy pan, heat the oil, add the onion, and cook over low heat for 10 to 15 minutes or until it is very soft. turn the heat to medium-high and add the meatballs. cook, turning them often, until they lose their pink color.
• 4 add the plum tomatoes and remaining garlic. cover the pan, turn down the heat, and simmer gently for 10 minutes. add the sun-dried tomatoes, salt, and pepper and cook the mixture for 5 minutes over low heat, stirring once or twice.
• 5 for the noodles:.
• 6 bring a large saucepan of water to a boil. add the noodles and cook for 2 to 4 minutes or until they are tender but still have some bite. drain the noodles and transfer them to a bowl. stir in the kefir, garlic, and salt. toss thoroughly and transfer to 6 wide bowls. spoon meatballs around the edges of each bowl of noodles, add the mint to the center and serve at once.