John Myers
Moroccan Minced Meat Balls
The perfect moroccan minced meat balls recipe with a picture and simple step-by-step instructions.
- 500 g Minced meat, beef and lamb
- 1 size Potato (optional)
- 1 Onion, finely chopped
- 1 tbsp Chopped parsley
- 1 tbsp Coriander finely chopped
- Salt and pepper
- Ground cumin
- Paprika
- 1,5 tbsp Butter in flakes
- Sauce:
- 1 Onion, finely chopped
- 2 tbsp Oil
- 4 Tomatoes, grated
- 1 pinch Sugar
- 1 tbsp Tomato paste
- Salt
- 0,5 tsp Pepper
- 0,5 tsp Hot pepper
- 0,5 tsp Ground cumin
- 1 Bay leaf
- 1 tbsp Chopped parsley
- Boil potatoes in their skins, allow to cool, peel and grate mash.
- Put the minced meat with onion, coriander, parsley, salt and pepper and the grated potato in a bowl and mix everything thoroughly.
- Shape the mixture into medium-sized balls, fry them in a pan with a little oil and place them in a greased casserole dish. Now distribute the butter in pieces and cook everything in the oven at 180 degrees (convection 160 degrees) for 20 minutes.
- Heat a pan for the sauce and fry the onions in 2 tablespoons of oil until they are translucent. Add tomatoes, tomato paste, sugar, paprika and cumin as well as some water and simmer everything over medium heat until the juice is reduced. Season with salt and pepper and sprinkle with parsley.
- Serve the minced meat balls separately with the sauce or with the sauce poured over them.
- Serve with Arabic rice or flatbread with French fries and a salad.
- Tip 7: You can pour the sauce directly over the balls, sprinkle with or without grated cheese and bake.
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