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Moroccan meatballs
Moroccan meatballs
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate traditional meatballs with aromatic coriander and warm spices, finished off with a touch of sweetness from cinnamon and honey in the sauce.
Ingredients:
  • 500g lean beef mince
  • 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
  • 40.00 ml chopped fresh coriander
  • 2.50 gm ground cumin
  • 2.50 gm ground sweet paprika
  • 1 tsp ground coriander
  • 18.20 gm olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g can Diced Italian Tomatoes with Sliced Olives
  • 60ml (1/4 cup) water
  • 7.20 gm honey
  • Steamed couscous, to serve
Instructions:
  • In a large bowl, mix together the minced meat, breadcrumbs, fresh coriander, cumin, paprika, and ground coriander. Season with salt and pepper. Shape tablespoonfuls of the mixture into balls.
  • In a frying pan over medium-high heat, heat half of the oil. Cook half of the meatballs for 2-3 minutes, turning occasionally until browned. Transfer to a plate. Repeat with the remaining meatballs, ensuring the pan is reheated between batches.
  • In a saucepan over medium heat, heat the remaining oil. Sauté the onion for 5 minutes until soft, then add garlic and cook for 1 minute until aromatic. Stir in tomato, olives, water, cinnamon, and honey. Bring to a boil, then simmer for 5 minutes until slightly thickened. Add the meatballs, bring to a boil again, then reduce heat and simmer for 7-8 minutes until cooked through. Serve with couscous.

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