Tia Sarita’s Moroccan Meatballs

Name: Tia Sarita’s Moroccan Meatballs
Yield: Serves 4-6
Cuisine: Brazilian
Ingredients: Sea salt and freshly ground black pepper; Pinch of ground turmeric; Juice of ½ lime; Sea salt and freshly ground black pepper; 10 g fresh coriander, chopped; 10 g fresh parsley, chopped; 3 tablespoons olive oil; Freshly ground black pepper; 1 bay leaf; 4 small onions, chopped; Pinch of saffron threads; 1½ teaspoons ground ginger; ½ teaspoon Spanish paprika; 1½ teaspoons ground cumin; ¼ teaspoon ground cinnamon; ¼ teaspoon ground cumin; ½ teaspoon Hungarian paprika; 2 teaspoons smoked Spanish paprika; 1 teaspoon ground coriander; 1 tablespoon chopped fresh parsley; 2 tablespoons olive oil; ½ teaspoons sea salt; 450 g beef mince; 1 medium egg yolk; 1 slice wholemeal bread, crusts removed, torn into small pieces; 1 onion, very finely chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

My Rio de Janeiro

By Leticia Moreinos Schwartz

Published 2013

About

It’s the Moroccan spices that makes this recipe so interesting. My Aunt Sarita uses two kinds of paprika here: Hungarian, with a sweet taste and a vibrant red colour, and smoked Spanish (where peppers are smoked over an oak fire), with a richer taste and a darker red tone.

Ingredients

Meatballs

450 g beef mince
1 medium egg yolk
1 slice

Africa
Americas
Europe
Brazil
Morocco
Hungary
Rio de Janeiro
Main course
Mediterranean
Eastern Europe

Method

Place the beef, egg yolk, bread pieces, onion, parsley, olive oil and salt and a grind or two of pepper in a bowl and combine well with a rubber spatula or knead with your hands. Scoop a tiny portion and fry in a small frying pan to make sure the seasoning is just right. Refrigerate for at least 30 minutes, or preferably 2 hours.

Have a small bowl of water nearby, wet your hands and for