North African chermoula meatballs

Bibby's Kitchen
4 servings Prep: 10 mins, Cooking: 25 mins
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A sumptuous winter warmer.

By Food24 May 13 2015
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Ingredients (19)

MEATBALLS:
500 g beef mince — lean
2 bread — white slices, crusts removed and crumbed
1 eggs
2 tsp chermoula spice
1 tsp coriander — ground
1 tsp salt
black pepper — freshly ground
Sauce:
1 onion — finely diced
1 garlic — cloves, minced
fresh ginger — thumb sized, grated
1 tsp cumin
1 tsp paprika
lemon — zest only
2 cinnamon — stick
1 tsp brown sugar
400 g tinned tomatoes — mulched
2 currants
250 ml stock — chicken
salt and freshly ground black pepper — to taste
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Method:

Place all the meatball ingredients into a large bowl and mix together by hand. Roll into evenly sized balls.

Heat the olive oil in a large, non-stick frying pan. Brown the meatballs until they have formed a dark crust on the bottom. Turn over gently and continue to brown on all sides. Shift the meatballs to the side of the pan and add the onion. Sauté for about 5 minutes until softened. Add the garlic and cook for another minute.

Stir in the ginger, cumin, paprika, lemon zest, cinnamon and brown sugar. Turn the meatballs over to coat in  the spices. Add the tomatoes, currants and chicken stock. Season with salt and black pepper. With the lid on, simmer for bout 20 minutes until the sauce is reduced and the meat is cooked through.

Serve with bulgar wheat or couscous and roast butternut.

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.

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