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Meatballs in Spicy Sauce

8 ounces of mealy potatoes, diced
8 ounces of ground beef or lamb
1 onion, chopped finely
1 tablespoon of chopped cilantro
1 celery stalk, chopped finely
2 garlic cloves, crushed
2 tablespoons of butter
1 tablespoon of vegetable oil
salt and pepper
chopped cilantro, to garnish

Sauce
1 tablespoon of vegetable oil
1 onion, finely chopped
2 teaspoons of cornstarch
2/3 cup of cold vegetable bouillon
2 teaspoons of brown sugar
14 ounce can of chopped tomatoes
1 green chile, chopped
1 teaspoon of paprika

Cook the diced potatoes in boiling water for 10 minutes or until cooked through. Drain well and transfer to a large mixing bowl. Mash until smooth.

Add the ground beef or lamb, onion, cilantro, celery and crushed garlic, and mix together well.

Bring the mixture together with your hands and roll it into 20 small balls.

To make the sauce, heat the oil in a pan and sauté the onion for 5 minutes. Put the cornstarch in a small bowl and very gradually stir in the bouillon. Add top the pan with the remaining sauce ingredients and bring to a boil, stirring constantly. Lower the heat and simmer the mixture for 20 minutes.

Meanwhile heat the butter and oil for the meatballs in a skillet. Add the balls in batches and cook for 10 - 15 minutes until they are browned, turning frequently. Keep warm while cooking the remainder. Serve the meatballs in a warm, shallow, ovenproof dish with the sauce poured around them and garnished with the cilantro. Serves 4

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