Moroccan meatballs

This Moroccan meatballs is soo easy to make, Perfect for busy night or beginner. You can remove the chili if you’re not a fan of spicy food (or add more if you like it spicy). Regardless how much chili you put in there or none at all you will still end up with a tasty dish .

Mary Wales @cook_21167294

North Carolina, Raleigh

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Ingredients

25 mins

5 servings

500 gminced beef
1 cancrushed tomatoes
3/4breadcrumps
1/3cupmilk
2-3 tspcumin powder
1/2 cupbeef stock
Salt
Pepper
Dried chilli flakes
1 cupchopped coriander
Olive oil (I’m using bland one for trying, not virgin)

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Steps

25 mins

1

Put minced meat, bread crumps, milk, 1 tsp cumin powder, 1 tsp of salt and some pepper in a bowl and mixed well until all combined
2

Make round meatballs and put aside
3

Heat the oil on the casserole dish pan (or any other pan that has a thick bottom). Stir in the meatballs and brown the meat. If you are using a small pan please do it in batches, Don’t over crowd the pan with too many meatballs.
4

Once all meatballs are brown, stir in the crushed tomatoes, beef stock, cumin, chilli, coriander, salt and pepper.
5

Cook until stock is boiling, cover it and let it simmer for 15-20 mints (medium heat), Until all meatballs are cooked through and sauce has thickened. Taste and adjust the flavor. Turn off the heat, your food is now ready to serve, Eat with Cous cous, I cooked my cous cous with raisins and some trail nuts.