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Recipe

Moroccan meatballs

Jul 29, 2012 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 6
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Ingredients

Moroccan meatballs
  • 500 gram lamb mince
  • 1/3 cup chopped mint leaves
  • 1/4 cup currants
  • 1/4 cup chopped toasted almonds
  • 2 green onions, chopped
  • 1 tablespoon chopped preserved lemon
  • 1 tablespoon moroccan seasoning
  • 1 red chilli, finely chopped
  • 2 tablespoon olive oil
  • hot tomato chutney, to serve
Minted couscous
  • 1 1/2 cup couscous
  • 1 1/2 cup boiling water
  • 1 pomegranate, seeds removed, strained
  • 1/4 cup mint leaves

Method

Moroccan meatballs
  • 1
    In a large bowl, combine mince, mint, currants, almonds, onion, lemon, seasoning and chilli. Form heaped tablespoonfuls into balls; chill.
  • 2
    To make minted couscous, place couscous in a heatproof bowl. Add boiling water. Set aside, covered, 5 minutes, until liquid is absorbed. Fluff with a fork to separate grains. Mix seeds and mint through.
  • 3
    Heat oil in a large frying pan on high. Cook meatballs 6-7 minutes, turning, until golden brown and cooked through. Serve with couscous and chutney.

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