North African Meatballs
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Total: 70minPreparation: 70min
- Portions: 6
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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In a large saucepan heat the olive oil over medium heat and sauté the onions and garlic until soft but not brown, about 3 minutes.
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Add the lemon zest and olives and cook for another minute.
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Add the white wine, deglaze the pan, and let it reduce for two minutes
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Stir in the beef stock, canned tomatoes, sugar, pepper flakes and cinnamon. Simmer to blend flavours, about 7 minutes.
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To make Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth
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Add the chando beni, ginger, cumin and cinnamon and mix until well blended.
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Stir in the beef, MAGGI Season Up All Purpose and breadcrumbs and 2 tablespoons of parsley. Combine, do not over mix.
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In a large sauté pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, if needed
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Transfer the meatballs to the sauce and let simmer for 20 minutes.
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Sprinkle with remaining parsley and serve.
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