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Moroccan Meatballs

Tasty meatballs with a Moroccan twist! Adding breadcrumbs to your meatballs makes them so much softer and juicier!

  • Cook: 20 mins
    Prep: 15 mins
  • 12-16meatballs
  • Easy
  • Suitable for home freezing
Go back

Moroccan Meatballs

Tasty meatballs with a Moroccan twist! Adding breadcrumbs to your meatballs makes them so much softer and juicier!

  • Cook: 20 mins
    Prep: 15 mins
  • 12-16meatballs
  • Easy
  • Suitable for home freezing

Ingredients

For the meatballs:
4 slices of Juvela White or Fibre Loaf (crusts removed)
500g beef mince
1 small onion, finely chopped
A handful of freshly chopped coriander
3 garlic cloves, peeled and crushed
2 tsp paprika
1 tsp turmeric
½ tsp chilli powder
1 tsp cumin
Salt & pepper
For the sauce:
3 tbsp olive oil
1 small onion, finely chopped
1 tsp paprika
½ tsp cinnamon
½ tsp cumin
1 tin chopped tomatoes
1 tsp tomato puree

Method

  1. Remove the crust of the bread and dice into small cubes. Place in a bowl and add approx.. 70ml water. Leave to soak for 5 minutes, then mash well using a fork.
  2. Add the mince, onion, fresh coriander, mashed bread, garlic, and spices to a bowl and mix well. Set aside whilst preparing the sauce.
  3. To make the sauce, heat the oil in a pan and sauté the onion for a few minutes until softened.
  4. Add the spices to the pan and fry off for a couple of minutes.
  5. Add the tinned tomatoes and tomato puree. Bring the sauce to a boil and then leave to simmer for 20 minutes with the lid on.
  6. Whilst the sauce is cooking, take a small portion of the meat and roll it into a ball. Repeat with the rest of the mixture.
  7. In a separate frying pan, brown the meatballs all over, then transfer into the sauce and cover with a lid. Cook on low heat for 15 minutes.
  8. Serve with rice and a sprinkle of feta cheese and fresh coriander.

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