Moroccan Meatballs
| Category: | Lunch Dinner |
Ingredients
1 large onion
Celery 1-2 sticks
Bunch fresh coriander
Carrot 1-2
Garlic 2-3 cloves
Mince beef or lamb 1lb
2 tins tomatoes
tbl spoon tomato puree
I tsp sugar
Olive oil for cooking
Spices used for Spice mix are as follows :
Can use double or treble the quantities of these spices. The quantities below make a mild sauce.
· 2 tsp ground cumin
· 1 tsp paprika
· Salt and freshly ground black pepper
· 1 tsp coriander
· 1/2 tsp of Turmeric or curry powder
Moroccan Meatballs Directions
- 1. Sauté one large onion and about 3 cloves of garlic in olive oil on a medium heat for about 10
minutes.
2. along with the vegetables, grate carrot (use potato peeler or grater to grate carrot into
sauce, dice the Celery and add 2 tins of chopped tomatoes (use the whole plum tomatoes
they are better quality) pinch of sugar table spoon of tomato puree and pinch of pepper and
plenty of salt for taste and a bay leave / or basil and
3. leave to simmer on a really low heat for about 2 ½ hours.
4. If you find the mixture is too watery let it cook for a longer time if it is too thick just had
some water.
5. This sauce is then blended. Then add the Moroccan spice mix as well as a bunch of chopped
coriander when sauce is cooked.
To make the meat balls combine lamb and beef together but just do on or the other if your prefer - 112 | Page
Mince onion and fresh coriander with the meat and add about 3 - 4 tablespoons to the meat. Shape
into meatballs. Seal them off and then poach them in the sauce till cooked
Notes
Serves 4
Nutrition facts
Per Serving
| Kcal: | 70 kcal |
| Kjoule: | 288 Kjoule |
| Fibers (g): | 1.1g |
| Sodium (mg): | 0.2mg |
| Carbs: | 4.2g |
| Sugar (g): | 3.4g |
| Fat: | 3g |
| Saturated fat (g): | 1.1g |
| Proteins: | 5.9g |
