North African Meatballs

An interesting twist on a classic we know and love!

Let's cook it
Difficulty Easy
Portions: 6
Total 62 min

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Small Onion (finely chopped)
  • 2 Teaspoons Garlic (finely chopped)
  • 1 Teaspoon Lemon Zest
  • 1/2 Cup Green Olives (chopped)
  • 1/2 Cup White Wine
  • 1 Cube MAGGI® Chicken Cube (dissolved in 1/2 cup warm water)
  • 14 Ounces Canned Diced Tomatoes
  • 1 Tablespoon Brown Sugar
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/8 Teaspoon Ground Cinnamon
  • 1 large Egg
  • 2 Tablespoons Tomato Paste
  • 3 Tablespoons Chadon Beni (finely chopped)
  • 1 Tablespoon Ginger (grated)
  • 1 Teaspoon Ground Geera/Cumin
  • 1/8 Teaspoon Ground Cinnamon
  • 1 Pound Ground Beef
  • 1 Packet MAGGI® Season-Up All Purpose (10g)
  • 1/3 Cup Breadcrumbs
  • 4 Tablespoons Parsley (finely chopped)
  • 3 Tablespoons Vegetable Oil

Instructions

  • 1.  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. Add the lemon zest and olives and cook for another minute.
  • 2.  Add the white wine, deglaze the pan, and let it reduce for two minutes. Stir in the Chicken Stock, canned tomatoes, sugar, pepper flakes and cinnamon. Simmer to blend flavours, about 7 minutes.

To Make Meatballs:

  • 3.  In a medium bowl, add the egg and tomato paste and stir until smooth. Add the chandon beni, ginger, cumin and cinnamon and mix until well blended.
  • 4.  Stir in the beef, Season Up All Purpose and breadcrumbs and 2 tablespoons of parsley. Combine, do not over mix. Roll into meatballs
  • 5.  In a large sauté pan, heat vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, if needed
  • 6.  Transfer the meatballs to the sauce and let simmer for 20 minutes. Top with additional parsley and serve hot.

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