Name: Moroccan meatballs in tomato sauce
Yield: 4 servings
Cuisine: Beef
Ingredients: 500.00 g beef mince lean or ostrich mince; 60.00 ml chermoula paste; 15.00 ml fresh mint and coriander, finely chopped; 0.00 salt and freshly ground black pepper; 30.00 ml fresh chillies 573; 1.00 onion chopped; 2.00 garlic cloves, chopped; 1.00 red pepper finely chopped; 2.00 tinned tomatoes chopped; 5.00 ml sugar; 0.00 fresh Italian parsley handful, chopped; 0.00 salt and freshly ground black pepper

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Ingredients (12)

500.00 g	beef mince — lean or ostrich mince
60.00 ml	chermoula paste
15.00 ml	fresh mint — and coriander, finely chopped
0.00	salt and freshly ground black pepper

SAUCE

30.00 ml	fresh chillies — 573
1.00	onion — chopped
2.00	garlic — cloves, chopped
1.00	red pepper — finely chopped
2.00	tinned tomatoes — chopped
5.00 ml	sugar
0.00	fresh Italian parsley — handful, chopped
0.00	salt and freshly ground black pepper

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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.