Moroccan beef meatballs
Nov 30, 1976 1:00pm- 6 hrs 40 mins cooking
- Serves 6
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Ingredients
Moroccan beef meatballs
- 2 slices white bread (90g)
- 1/2 cup (125ml) milk
- 1 kilogram minced (ground) beef
- 1 egg
- 2 tablespoon finely chopped fresh coriander (cilantro) roots and stems
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon sweet paprika
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 large brown onion (200g), chopped finely
- 4 clove garlic, chopped finely
- 1 tablespoon olive oil
- 2 tablespoon tomato paste
- 700 gram bottled passata
- 1/2 cup (125ml) beef stock
- 2 tablespoon honey
- 1/2 cup firmly packed fresh coriander leaves (cilantro)
Method
Moroccan beef meatballs
- 1Remove and discard crusts from bread. Combine bread and milk in a small bowl, stand for 10 minutes.
- 2Combine 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.
- 3Heat 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.