Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, moroccan meatballs. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Moroccan Meatballs is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Moroccan Meatballs is something which I have loved my whole life. They are fine 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 have to first prepare a few components. You can have moroccan meatballs using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Moroccan Meatballs:
- Get 500 g minced beef
- Prepare 1 can crushed tomatoes
- Take 3/4 breadcrumbs
- Prepare 1/3 cup milk
- Take 2-3 tsp Cumin powder
- Make ready 1/2 cup beef stock
- Make ready Salt
- Take Pepper
- Take Dried chilli flakes
- Prepare 1 cup chopped coriander
- Take 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.
Steps 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 it up with this special food moroccan meatballs recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
