Moroccan Meatballs (with Harissa)
All the heat of harissa and cumin in these turkey meatballs cooked in an aromatic tomato sauce.
Ingredients
SAUCE
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3 cloves of garlic, chopped
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2 tablespoons of tomato paste
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1 teaspoon cumin powder
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125 ml water
CUSTOMS
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500 g minced beef
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¼ teaspoon cumin powder
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½ teaspoon of harissa powder (or 1 of paste)
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1 egg yolk
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2 tbsp chopped parsley
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Chopped parsley and toasted sliced almonds to finish
Preparation Method
- Heat some oil in a large pan or frying pan and add the chopped garlic. Fry for a few seconds without burning.
- Add the tomato paste, harissa and cumin and let them release their aroma, stirring.
- Add the crushed tomato, water and salt, stir and cover. Cook for about 20 minutes over a low heat.
- Meanwhile, make the meatballs: mix the meat, salt, cumin, harissa, egg yolk and chopped parsley.
- Wet your hands with water and shape the meatballs. If the mixture starts to stick to your hands, rinse them again with water.
- Put enough oil in a non-stick frying pan to cover the bottom and quickly fry the meatballs on both sides until they turn colour.
- Transfer the meatballs into the tomato sauce, wrapping them well, cover and cook for 10 minutes over a low heat.
- To serve, sprinkle with chopped parsley and toasted sliced almonds.
- Serve with couscous, pasta or purée.
