Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, moroccan meatballs. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Moroccan Meatballs is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Moroccan Meatballs is something that I have loved my whole life. They are nice and they look wonderful.
These Moroccan Meatballs are extra juicy and super delicious with great Moroccan inspired flavors. All swimming in a rich and wonderful tomato sauce that will have everyone begging for seconds! Since I started blogging I discovered my love of experimenting with spices and herbs from all over the world.
To begin with this particular recipe, we must first prepare a few ingredients. You can have moroccan meatballs using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan Meatballs:
- Take 500 g minced beef
- Make ready 1 can crushed tomatoes
- Get 3/4 breadcrumbs
- Get 1/3 cup milk
- Get 2-3 tsp Cumin powder
- Get 1/2 cup beef stock
- Get Salt
- Prepare Pepper
- Get Dried chilli flakes
- Take 1 cup chopped coriander
- Make ready Olive oil (I am using bland one for frying, not virgin)
Let's get to the gist of these Moroccan meatballs. These are easy skillet meatballs, formed into smaller bite-sized pieces and simply grilled in your cast iron skillet or pan. But, take one bite, and the Moroccan flavors hit your taste buds in the best way possible! Although meatballs are not a traditional dish of Morocco, the presence of mint, parsley, cinnamon and cumin in these gives them a strong North African accent.
Instructions to make Moroccan Meatballs:
- Put minced meat, breadcrumbs, milk, 1 tsp cummin powder, 1 tsp of salt and some pepper in a bowl and mixed well with hand until all combined.
- Make round meatballs and put aside.
- Heat the oil on a casserole dish pan (or any other pan that has a thick bottom). Stir in meatballs and brown the meat. If you are using small pan, please do it in batches, don't overcrowd the pan with too much meatballs.
- Once all meatballs are brown, stir in crushed tomatoes can, beef stock, cumin, chilli, coriander, salt and pepper.
- Cook until stock is boiling, cover and let it simmer for 15-20 mins (medium heat), until all meatballs are cooked through and sauce is thicken. Taste and adjust the flavour. Turn off the heat, your food is now ready to serve. Eat with cous cous. I cooked my cous cous with raisins and some trail nuts.
I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and. Heat a dash of oil in a pan and soften the onions, garlic and spices for a few minutes. Put half of the mixture in a bowl to cool for the meatballs. Beautifully spiced Moroccan Lamb Meatballs served with a Minted Yoghurt Sauce.
So that’s going to wrap this up for this special food moroccan meatballs recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
