Moroccan Meat Free Balls

Ingredients :

350 grams GHF Original Mince
1 brown onion – chopped
Freshly chopped ginger and garlic
Spices – coriander, cumin, smoked Paprika and cinnamon
Seasoning – salt and pepper to taste
Sauce:
3 tablespoon olive oil
Spices – coriander, cumin, fennel seeds and red pepper flakes
Brown onion
Freshly chopped ginger and garlic to taste
1 100 ml tomato paste/puree
1 400 grams jar of Passata
Mint – for garnish

Method :

1. Make the meatballs: In a large bowl add all the meatball ingredients, and mix well using your clean hands. Shape the meat mixture into medium size meatballs. You should get around 20 meatballs.

2. Cook the meatballs: In a large skillet, heat the olive oil over medium heat. Add the meatballs and fry until golden brown all around, should take about 7 minutes. If your skillet isn’t large enough you may need to do this in a couple batches. Transfer the meatballs to a plate and set aside.

3. Combine the sauce: Add the coriander, cumin, fennel seeds, red pepper flakes, salt, pepper and stir. Cook for about 1 minute, the liquid should have reduced by half. Add the onion, garlic, ginger and tomato paste to the skillet, stir and cook for 3 to 5 minutes or until the onion is soft and translucent.

4. Finish the sauce: Add the tomato puree or passata to the skillet and stir. Bring to a boil and turn down the heat to a simmer. Simmer for 10 minutes, covered, so that it doesn’t splatter everywhere, then add the meatballs. Toss the meatballs around in the sauce, then cover the skillet and simmer for another 20 minutes.

5.Finish the meatballs: Garnish with fresh mint and serve over pasta or couscous.

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