Moroccan meatballs
Ingredients
- 2-3tbsp olive oil
- 2 red onions, finely chopped
- 4 cloves garlic, crushed
- 2tsp coriander seeds, toasted and ground
- 2tsp both cumin, toasted and ground
- 1 x 400g can tomatoes
- 2tsp sugar
- 1 x 30g pack fresh coriander, finely chopped
- half a 30g pack fresh mint, finely chopped
- 1 egg, lightly whisked
- 500g (1lb) beef mince
- 50g (2oz) fresh breadcrumbs
- couscous, to serve
- plain yogurt, to serve
- pitta bread, to serve
Each serving contains 406 calories, 6g sugar, 24g fat, 8g saturates and 0.2g salt.
Method
First make the sauce. 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. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15mins until reduced.
Add the herbs, egg, beef mince and the breadcrumbs to the cooled onions, then season and mix everything well with your hands. Shape into walnut-sized balls.
Heat the rest of the oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they're cooked through.
Serve with couscous, a spoonful of yogurt and some pitta bread that's been warmed through.
Top tip
Use the remaining mince from the pack to make a Bolognese sauce - sauté onions, celery and carrot with the mince, then add tomatoes and a splash of wine. Everyone's favourite with pasta.
Need equipment? The Prestige Non-Stick 28cm frypan is the perfect item to help you make this recipe.
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