Slow cooker recipes

Moroccan beef meatballs

moroccan beef meatballs
6
6H 40M

Ingredients

Method

1.

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

2.

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.

3.

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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