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Morrocan MeatBall

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Ingredients:

  • Servings:
 2-3
 Units
  • 6 -8 medium tomatoes, cored and roughly chopped
  • 1 Tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
  • 3 -4 tablespoons chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced
salt & freshly ground black pepper, to taste
1/4 cup vegetable oil
For the meatballs
400 g ground beef
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
  • 3 – 4 tablespoons chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced
salt & freshly ground black pepper, to taste

 

Directions:

1 Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.

2 Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.

3 After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.

4 Place the meatballs in the sauce.

5 Do not stir but just let them sit on top of the sauce.

6 Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.

7 Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.

8 If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.

9 To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.

 

Recipe attribution: www.food.com

Tunde
Article Categories:
North African

Comments

  • Abi Awosika

    Please what is parsley and paprika. Is there a native Yoruba or pidgin word for it, if I were to venture to mile 12 market to buy the ingredients.