.
Moroccan Meatballs
Share
Moroccan Meatballs
Rated 5.0 stars by 1 users
.
Ingredients
-
1 tbsp (around 15g) Ground Cumin
-
1 tbsp (around 15g) Ground Coriander
-
1 tbsp (around 15g) Ground Ginger
-
1 tsp (5g) Ground Black Pepper
-
1 tsp (5g) Cinnamon
-
½ tsp (2g) Allspice
-
½ tsp (2g) Kashmiri Chilli or Cayenne Pepper
-
500g Turkey or Lamb Mince
-
30g 'Breadcrumbs' (e.g. some 90 second bread) or toasted Panda Bread, blended
-
50g Shallots, finely diced
-
1 Egg
-
10ml Double Cream
-
2 tbsp Moroccan Blend - see list above
-
Salt to taste
-
20ml Olive Oil (this may not be needed if using lamb mince)
-
10g garlic
-
250ml chicken stock
-
200ml passata
-
handful of chopped parsley
-
2 tablespoons spice mix
-
¼ teaspoon of hot chilli, (optional)
-
juice of lime
Moroccan Spice blend - not all of this will be used in the meatballs.
The Meatballs
To fry the meatballs and make the sauce:
Directions
Combine all of the spices for the Moroccan Blend - either by hand, or in a spice grinder.
Add the meatball ingredients to a mixing bowl - or this can be done in a large food processor if you prefer. Or, knead by hand until fully combined.
Heat a large pan with the olive oil over a medium heat. Form meatballs and place them in the pan to cook on one side for a few minutes
add garlic to oil
add stock and passata to pan and turn heat up to simmer
once simmering add spice blend
taste and season accordingly, add the hot chilli if required
when adding Parsley at end also add juice of lime
