Fragrant Moroccan meatballs
Spicy, fragrant meatballs to eat as is or throw into a Shakshuka
Servings: 4 portions
Ingredients
- 1 yellow onion
- 2 garlic cloves
- 200 ml milk
- 40 g bread crumbs
- 500 g mince meat
- 1 egg
- 1 tsp salt
- 2 tsp paprika
- 2 tsp cumin
- 1 -2 tsp cinnamon
- 1 tsp turmeric
- A pinch of chili
Instructions
- Take mince meat out of the fridge and let come close to room temperature.
- Dice the onion and mince the garlic.
- Mix onion, garlic, milk and breadcrumbs in a bowl and let sit for at least 5 minutes.
- Once the mixture has come together in to a sludge add the mince, egg, salt, pepper and all the spices.
- Stir it all together. I will do it using my hands but feel free to use a spoon, just make sure that everything comes together in a smooth batter.
- Wet your hands with cold water and roll the mince batter into round meatballs. Place on a cooking tray, spaced apart.
- Oven cook for 10 mins in the middle of the oven 180 degrees C fan (360F).
- If using a frying pan, add some butter in the bottom of the pan and fry the meatballs on all sides until golden in colour.
Notes
At home we would use a mixture of beef and pork, but I have tried this recipe with everything from beef to pork to turkey and chicken.
If you plan to big batch meatballs, the oven is your friend. They are freezer friendly and fry up on the day you need them.
When freezing, if you have the space in your freezer, freeze them flat on a cookie sheet before putting them into bags or other containers, that will make it easier to take out just a few for a quick lunch or dinner.