North African meatballs

2

Ingredients

  • For the North African sauce:

  • 2 tbsps olive oil
  • 1/2 small onion, diced
  • 2 cloves garlic, chopped
  • 1 lemon, zested
  • 50g briny olives, pitted, chopped
  • 125ml white wine
  • 60ml chicken stock
  • 1 (400g) tinned crushed or diced tomatoes
  • 1 tsp light brown sugar
  • 1/2 tsp dried red chilli flakes
  • Pinch ground cinnamon
  • Salt and freshly ground black pepper

  • For the meatballs:

  • 1 egg
  • 2 tbsps tomato puree
  • 3 tbsps finely chopped fresh coriander leaves
  • 1 tbsp minced fresh ginger
  • 1 tsp ground cumin
  • Pinch ground cinnamon
  • 340g beef mince
  • 30g finely ground rolled oats or fine breadcrumbs
  • Salt and freshly ground black pepper
  • 3-4 tbsps vegetable oil, for cooking
  • 4 tbsps chopped fresh parsley leaves
  • Couscous with dried dates

  • For the couscous with dried dates:

  • 250ml water
  • 250ml chicken stock
  • 1 tbsp olive oil
  • 40g finely chopped dried dates
  • 100g quick-cooking couscous
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make North African meatballs


1) In a large saucepan, heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan and let it reduce for 1-2 minutes. Stir in the stock, tinned tomatoes, sugar, red chilli flakes and cinnamon and simmer to blend flavours, about 7 minutes. Season with salt and pepper, to taste.

2) In a medium bowl, add the egg and tomato puree and stir until smooth. Add the coriander, ginger, cumin and cinnamon and mix until well blended. Stir in the beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not over mix. Rolling with your hands, make about 32 meatballs, about 2.5cm in diameter.

3) In a large saute pan, heat 3 tablespoons vegetable oil over medium heat and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley and serve over the couscous with dried dates.

Couscous with dried dates:

Bring the water, stock and oil to the boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste.

Transfer to a serving bowl and serve.

Comments