This recipe for Speedy Moroccan Meatballs will soon become a family favourite.
1 cup jasmine rice
600g steak mince
1 onion – chop finely
100g dried apricots – cut in half
1 cinnamon stick
1 tin chopped tomatoes
2 cloves garlic– crush, peel and chop finely
½ cup tap water
4 tbsp flaked almonds
10g fresh coriander – chop
olive oil, salt and pepper (from your pantry)
Prepare all ingredients as indicated above.
Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Using your hands roll the steak mince into golf-ball-size meatballs.
Put a few glugs of olive oil in a frying pan on medium to high heat. Add the meatballs and pan fry for about 10 minutes, turning occasionally until cooked through and nice and brown on the outside. Remove from the pan and set aside.
Now add the onions to the same frying pan and sauté for about 5 minutes until translucent. Add the apricots, cinnamon stick, chopped tomatoes, garlic and tap water to the pan. Add freshly ground salt and pepper to taste. Bring to a gentle boil and then turn the heat down to medium. Boil gently for 5 minutes. Then add the meatballs and cover with the sauce. Cook for another 5 minutes.
Put a pan on medium to high heat. Add the flaked almonds to the dry pan and toast for a minute or two until lightly browned. Shake the pan often so that they don’t burn. Remove and set aside.
To serve, remove the cinnamon stick from the meatball mixture. Divide the rice between the bowls and top with the meatballs and gravy. Scatter with toasted flaked almonds and chopped coriander.
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