Meat Balls in Tomato Sauce

Name: Meat Balls in Tomato Sauce
Cuisine: Moroccan
Ingredients: 1 bunch of parsley, finely chopped; 2 medium onions, finely chopped; 1 kg (2 lb) minced lamb or beef; 2 cloves garlic, crushed; A small bunch of parsley, chopped; 2 tablespoons oil; 3 small fiery peppers, chopped; 750 g (1½ lb) tomatoes, peeled and chopped, or 1 large tin peeled tomatoes; Salt and pepper; 1 teaspoon cayenne, or more (or to taste); ½ teaspoon cumin; 1 teaspoon cumin; ½ teaspoon cinnamon; 1 bunch of fresh coriander, finely chopped; 1 teaspoon cinnamon; ½ teaspoon ginger

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This is a Moroccan version of an everyday Middle Eastern dish.

Serve it with rice.

Ingredients

Meat Balls

1 kg (2 lb) minced lamb or beef
2 medium onions, finely choppe

Africa
Morocco
Main course
Gluten-free
Mediterranean

Method

Put all the ingredients for the meat balls together in a bowl and work to a smooth paste. Roll into small balls the size of large marbles.

To make the sauce, soften the fresh tomatoes in the oil and add the rest of the ingredients. Drop in the meat balls, add enough water to cover and simmer gently for about 20 to 30 minutes until they are done and the water reduced.