Moroccan Meatballs
Unleash some serious flavour in this Moroccan inspired meatballs dish, which is mildly spiced so toddlers, kids and the whole family can tuck in.
Nut-free
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Ingredients
Sauce
1 tbsp oil
1 onion, finely chopped
150g butternut squash coarsely grated
1/2 tsp fresh ginger, grated
1/2 tsp garam masala
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1 x 400g tin chopped tomatoes
250ml chicken stock
1 tsp sun dried tomato paste
1 tsp honey
200g pasta or rice
1 onion, finely chopped
150g butternut squash coarsely grated
1/2 tsp fresh ginger, grated
1/2 tsp garam masala
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1 x 400g tin chopped tomatoes
250ml chicken stock
1 tsp sun dried tomato paste
1 tsp honey
200g pasta or rice
Meatballs
125g pork or chicken mince
125g beef mince
30g fresh breadcrumbs
15g Parmesan cheese, grated
1/2 tsp chopped coriander
1 egg yolk
125g beef mince
30g fresh breadcrumbs
15g Parmesan cheese, grated
1/2 tsp chopped coriander
1 egg yolk
Method
- To make the sauce, heat the oil in a saucepan and add the onion and butternut squash. Sauté for 5 minutes. Add the fresh ginger and spices and fry for 1 minute. Add the remaining ingredients to the pan.
- Season and simmer for 10 minutes until the onion and squash are soft. Blend until smooth.
- To make the meatballs, mix all the ingredients together and season. Shape into 20 balls.
- Bring the sauce to the boil then place the meatballs in the same pan in a single layer. Cover and simmer for 15 minutes.
- Meanwhile cook the pasta or rice according to the packet instructions to serve alongside.
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