Slow cooker recipes

Moroccan beef meatballs

moroccan beef meatballs
6H 40M




Remove and discard crusts from bread. Combine bread and milk in a small bowl, stand for 10 minutes.


Combine bread mixture, beef, egg, coriander root and stem mixture, cumin, ground coriander, paprika, ginger, cinnamon, and half of the onion and garlic, in a large bowl, roll level tablespoons of mixture into balls, place in a 4.5-litre (18-cup) slow cooker.


Heat oil in a large frying pan over medium heat. Cook the remaining onion and garlic, stirring, for 5 minutes or until onion softens. Stir in paste, passata, stock and honey, transfer to slow cooker. Cook, covered, on low, for 6 hours. Season to taste. Sprinkle with fresh coriander to serve.

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