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African chermoula meatballs

By Faeza
08 June 2016

FOR THE MEATBALLS

500g free-range lean mince meat

2 slices white bread, crusts removed and crumbed

1 egg

2 teaspoons Chermoula spice

1 teaspoon ground coriander

1 teaspoon salt

freshly ground black pepper

SAUCE

2 tablespoons olive oil

1 onion, finely diced

1 garlic clove, minced

thumb sized piece of ginger, grated

1 teaspoon cumin

1 teaspoon paprika

zest of 1 lemon

2 cinnamon sticks

1 teaspoon brown sugar

400g tinned tomatoes, mulched

2 tablespoons currants

250ml chicken stock

salt and pepper, to taste

Place all the meatball ingredients into a large bowl and mix together by hand. Roll into evenly sized balls.

Heat the olive oil in a large, non-stick frying pan.

Brown the meatballs until they have formed a dark crust on the bottom.

Turn and continue to brown on all sides.

Shift the meatballs to the side of the pan and add the onion.

Sauté for about 5 minutes until softened.

Add the garlic and cook for another minute.

Stir in the ginger, cumin, paprika, lemon zest, cinnamon and brown sugar.

Turn the meatballs over to coat in  the spices.

Add the tomatoes, currants and chicken stock.

Season with salt and black pepper. Simmer for bout 20 minutes until the sauce is reduced and the meat is cooked through.

Serve with bulgar wheat or couscous and roast butternut, if you like.