Moroccan Meatballs

Posted on August 17 · Comments

There are quite a few ingredients in this recipe, but if you generally keep your pantry well stocked, you’ll probably have almost all of them on hand. This is a recipe that I cook when I haven’t done the shopping, because I usually keep all of these ingredients except for coriander if I don’t have it growing. Serve with cous cous, rice or bread and salad.

Ingredients

Meatballs

1/2 onion finely diced

2 tbsp parsley, chopped

3 tbsp dried breadcrumbs

1 egg

500g minced beef or lamb

1/2 tsp each of ground cumin, paprika, salt and black pepper

Lemon Sauce

1/2 onion finely chopped

1/2 tsp paprika

1/2 tsp ground turmeric

1/4 tsp ground cumin

1 red chilli diced or 1/4 tsp chilli powder

1 1/2 cups of chicken stock or water

2 tbsp coriander, chopped

2 tbsp parsley, chopped

2 tbsp lemon juice

Method

Combine all meatball ingredients in a bowl and knead until well combined in a paste like consistency. With moistened hands, shape the mixture into walnut sized meatballs, placing them on a tray. Cover and refrigerate until needed.
For the sauce, heat oil or butter in a saucepan and add the onion. Cook over low heat until softened and golden, then add the paprika, turmeric, cumin and chilli and cook, stirring, for 1 minute. Add stock and coriander and bring to the boil.
Add the meatballs, shaking pan so that they settle into the sauce. Cover and simmer for 45 minutes or until meatballs are cooked through. Add parsley and lemon juice and simmer for 2 minutes. Serve with rice or bread, serves 4.