Recipe

Moroccan beef meatballs

Nov 30, 1976 1:00pm
  • 6 hrs 40 mins cooking
  • Serves 6
    • Print
    Print

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
  • 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.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food