A distinctive feature of Moroccan cuisine is the addition of a wide variety of spices to many dishes. These Moroccan meatballs are no exception. A lot of aromatic spices are added to both the mince and the sauce.
This dish can be described in three words – spicy, juicy, bright!
Ingredients:
For meatballs
- Lamb (or beef) pulp – 600 gr.
- Onions – 200 gr.
- Bread crumbs – 2-3 tbsp.
- Garlic – 2 cloves
- Cilantro greens – small bunch
- Paprika – 1 tsp
- Ground zira – 1 tsp
- Ground coriander – 1 tsp
- Salt
Sauce
- Tomatoes – 500 gr.
- Tomato juice – 200 ml.
- Bulb onions – 300 gr. (2 pcs.)
- Garlic – 2 cloves
- Ginger root – 1 cm
- Paprika – 0.5 tsp
- Ground zira – 0.5 tsp
- Ground coriander – 0.5 tsp
- Salt
Cooking process
1 Put all the meatball ingredients in a food processor and knead well. If you are making minced meat in a meat grinder, then skip everything twice.
From the resulting mass, form balls the size of a walnut or slightly larger.
2 Fry the meat balls on all sides in vegetable oil until golden brown. Next, temporarily remove them from the pan.
3 Put the chopped onion into the pan. Fry it until light golden brown. Add all the seasonings, peeled and chopped ginger to the onion, and mix everything well.
4 Peel the tomatoes. Then finely chop or grind them with a blender. Add the tomatoes to the onion pan. Add tomato juice. Mix. Salt.
Put the meatballs in the resulting sauce. Simmer covered for 40 minutes.
Serve ready-made Moroccan meatballs with finely chopped cilantro (or other herbs to taste).
Couscous is usually prepared as a garnish for these meatballs.
Other delicious meatball recipes:
Meatballs in Asian sauce https://takajaeda.com/en/recipes-en/meatballs-in-asian-sauce/
Meatballs in a creamy sauce https://takajaeda.com/en/recipes-en/meatballs-in-creamy-sauce/