Moroccan Meat Balls Recipe
Minced meat dishes are very family and always favorite: cutlets, meatballs, cabbage rolls, terrines, casseroles. I suggest you try meat balls in sweet and sour Moroccan sauce, which are quite easy to cook even in Siberia… Come, help yourself and please your family and friends with a warm spring mood!
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Instructions
  1. Prepare small minced meat from poultry or beef (lamb), passing the meat several times through a meat grinder. I used ready-made turkey meat. Add egg, salt, pepper and breadcrumbs to the minced meat. Knead well and knock out. Form walnut-sized balls.
  2. Fry the balls in a preheated frying pan until golden brown in 2 tablespoons of vegetable oil. Transfer them with a slotted spoon to a plate and cover with foil to keep warm.
  3. In the same oil with meat juice, fry the onion cut into half rings until it becomes transparent. Who likes a more “spicy” taste, at this stage you can add finely chopped chili pepper.
  4. Add dried apricots, cut into pieces, cinnamon.
  5. And tomatoes in their own juice (browned). Let it boil for 5 minutes.
  6. Add a little water, add the meat balls, cover and simmer on low heat for another 5-7 minutes. The dish is served with boiled rice, chopped coriander (parsley) and almond petals. These meat balls are very popular with children. Bon appetit and new taste discoveries!
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