Moroccan meatballs in tomato sauce

Recipe from: 10/1/2004
recipes, beef, Moroccan, meatballs

Ingredients 13
Servings 4


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


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.

Read more on: beef

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