|Photo: Moroccan meatballs recipe|
Takes: 15 mins to prepare and 35 mins to cook
2-3tbsp olive oil
2 red onions, finely chopped
4 cloves garlic, crushed
2tsp coriander seeds, toasted and ground
2tsp both cumin, toasted and ground
1 x 400g can tomatoes
1 x 30g pack fresh coriander, finely chopped
half a 30g pack fresh mint, finely chopped
1 egg, lightly whisked
500g (1lb) beef mince
50g (2oz) fresh breadcrumbs
couscous, to serve
plain yogurt, to serve
pitta bread, to serve
First make the sauce. Heat a dash of oil in a pan and soften the onions, garlic and spices for a few minutes. Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15mins until reduced.
Add the herbs, egg, beef mince and the breadcrumbs to the cooled onions, then season and mix everything well with your hands. Shape into walnut-sized balls.
Heat the rest of the oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they're cooked through.
Serve with couscous, a spoonful of yogurt and some pitta bread that's been warmed through.
Use the remaining mince from the pack to make a Bolognese sauce - sauté onions, celery and carrot with the mince, then add tomatoes and a splash of wine. Everyone's favourite with pasta.
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