Recipe Centre

Moroccan meatballs in tomato sauce

Ingredients
500 g lean beef or ostrich mince
60 ml chermoula paste
15 ml each mint and coriander, finely chopped
salt and milled pepper
SAUCE
30 ml olive oil
1 onion, chopped
2 cloves garlic, chopped
1 red pepper, finely chopped
2 x 410 g cans chopped tomato
5 ml sugar
handful Italian parsley, chopped
salt and milled pepper

Method:
Combine mince with chermoula, lemon juice, herbs and seasoning, making sure the chermoula is distributed throughout the mince.
Take a handful of mince and roll into a ball.
Repeat until mince is finished.
Heat olive oil in a pot and add onion and garlic.
Sauté for two minutes, add red pepper and cook for five minutes until soft.
Add the tomatoes and sugar and simmer for five minutes.
Place meatballs into sauce, cover and simmer for another 20 minutes until cooked.
Meanwhile cook couscous or rice according to instructions.
Season sauce, add herbs and serve with couscous or rice and a dollop of yoghurt.

Recipe From : Men's Health October 01, 2004

Recipe from Men's Health : October 01, 2004 See what Men's Health has in store this month. Subscribe now and save!