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Moroccan meatballs in tomato sauce
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 500g lean minced beef
  • 70g (1 cup) fresh breadcrumbs
  • 80mls (1/3 cup) milk
  • 2 fresh red chillies, deseeded, finely chopped
  • 2.50 gm ground cumin
  • Salt & ground black pepper, to taste
  • 1 quantity basic tomato sauce (see related recipe)
  • 185mls (3/4 cup) beef stock
  • 500mls (2 cups) water
  • 380g (2 cups) couscous, to serve
  • 20g (1 tbsp) butter
  • 1/2 bunch coriander, leaves roughly chopped
Instructions:
  • Combine minced beef, breadcrumbs, milk, chillies, and cumin in a bowl, using your hands to mix well. Season with salt and pepper, then shape small portions of the mixture into walnut-sized balls. Reserve for later.
  • In a large frying pan, mix tomato sauce and stock, bringing it to a boil. Then, lower the heat to medium-low and gently place the meatballs into the pan. Cover and let them simmer, turning occasionally, for 5-8 minutes until the meatballs are cooked through.
  • In a saucepan, bring water and olive oil to a boil. Remove from heat and stir in couscous with a pinch of salt using a fork. Cover and let it sit for 2-3 minutes until water is absorbed. Add butter and continue stirring over low heat for about 3 minutes until butter is melted and grains are separated.
  • Incorporate the fragrant coriander into the meatball mixture and season to your liking before spooning the flavorful mixture over the fluffy couscous.

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