Gupta — Georgian Meatballs in Herb Sauce

Hand-formed meatballs made from a well-seasoned mix of beef and pork, simmered in a thin, vivid green
sauce of herbs and stock. Unlike heavy Italian meatballs, gupta are light, herbal, and pointedly
flavoured with fenugreek and coriander. Served over rice or with flatbread.

FASTING LEVEL: Non-Fasting (beef, pork, eggs)

SERVINGS: 4
TIME: 1 hour

INGREDIENTS:
For the meatballs:
- 400 g ground beef
- 200 g ground pork
- 1 medium onion, finely grated
- 1 egg
- 3 tablespoons fine breadcrumbs
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon dried blue fenugreek
- 0.5 teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons finely chopped cilantro

For the sauce:
- 2 tablespoons butter
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 500 ml beef or chicken broth
- 2 large bunches fresh cilantro (reserve 1/3 for garnish)
- 1 bunch fresh parsley
- 1 bunch fresh dill
- 1 teaspoon khmeli suneli
- 1 tablespoon butter
- Juice of 0.5 lemon

For serving:
- Steamed rice or flatbread

METHOD:
1. Combine all meatball ingredients in a bowl. Knead for 2 minutes until the mixture holds together firmly.
2. Form into walnut-sized balls (about 20 meatballs). Chill 15 minutes.
3. In a heavy pan, heat 1 tablespoon butter over medium-high heat. Brown meatballs on all sides, 4-5 minutes. Do not cook through. Set aside.
4. In the same pan, melt remaining butter. Sauté onion for 7 minutes until soft. Add garlic and khmeli suneli; cook 30 seconds.
5. Pour in broth. Return meatballs to the pan. Cover and simmer gently 15 minutes until meatballs are cooked through.
6. In a food processor, blitz 2/3 of the cilantro, all the parsley, and dill with a splash of the cooking broth until you have a smooth green paste.
7. Stir the herb paste into the simmering sauce. Cook 2 minutes more — do not boil hard or the bright green colour will fade.
8. Finish with lemon juice. Taste for salt.
9. Serve over rice or with flatbread. Top with reserved fresh cilantro.

NOTES:
- The blended-herb sauce is the signature. It should be bright green and herbaceous — not a muddy brown stew.
- Do not brown the meatballs too deeply; they will continue cooking in the sauce and can become tough.
- For a richer version, stir 100 g crème fraîche into the sauce at the end.
- Gupta is weekday food. Fast, forgiving, and satisfying. The sauce makes it feel special.

NUTRITION (per serving, approximate):
Calories: 460 | Protein: 32 g | Carbohydrates: 14 g | Fat: 30 g | Fibre: 3 g