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Thursday, 18 November 2010

Moroccan Meatballs

I love meatballs. The crusty savour of the outside with a moist flavoursome middle. I like my meatballs to be the size of walnuts to maximise the crusty outside to yummy inside ratio. Makes about 10 balls depending on the size.

Ingredients
For the meatballs:
350g minced lamb
1 clove of garlic (crushed)
1/2 tsp cumin
1/4 tsp cinnamon
1/2 tsp cumin
1/4 tsp chilli powder
salt and pepper

For the sauce:
1 aubergine chopped into 1cm cubes
2 onions chopped
1 cinnamon stick
2 tsp smoked paprika
2 grated carrots
1 can chopped tomatoes
1 chopped red or green pepper
1 tblsp tomato puree
1 clove garlic crushed
1/2 glass of wine.
2 tblsp olive oil

Mix the meatball ingredients together using your hands to squish the mixture together. With moist hands form the mix into balls about the size of a large walnut or a squash ball. Chill the balls for 15 minutes or longer to allow the flavours to infuse.
Meanwhile make the sauce. Fry the onions in the oil until transparent. Add the aubergine, garlic, carrots and pepper and fry until the vegetables have softened and coloured. Add the wine and then add the remainder of the ingredients. Simmer until the sauce has thickened - say 30 minutes.
Meanwhile fry the meatballs on all sides then pop in a medium oven (perhaps alongside my Baked Pears) for 10 mins until cooked through then add to the sauce and serve with plain boiled rice or pasta.

The sauce would also work well on its own with pasta or with a meaty fillet of fried fish (such as monkfish or swordfish).

5 comments:

  1. nice i like your post!
    Following you bro!

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  2. Cool story, bro!
    Following your blog

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  3. Hi Alan. Thanks for stopping by today. Glad to see you have another post up. I never used lamb before. I was veghead most my life, so meats are still new to me.

    I enjoy your blog, because you give me new things to think about. Thanks for another great post.

    Happy Eating :-)

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  4. Oh man, lamb meatballs and that sauce! That sauce must be amazing!!!

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  5. The longer you cook the sauce the better. Adding a little fresh or dried chilli to the sauce would be a good idea as well.

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