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25 July 2015

Moroccan Style Meatballs

Photo: © childsdesign

These spicy meatballs are delicious and really simple to make. To get the best results you do need to get in there with you hands when you mix all the meatball ingredients together. You will end up with yellow fingers because of the turmeric in the Ras El Hanout but it's worth it!
The addition of semolina rather than breadcrumbs helps to bind everything together as well as adding a slight nuttiness.

Unlike most meatballs in sauce recipes there is no need to fry them first. They are just dropped straight into the sauce and simmered slowly – this releases their flavour into the sauce and everything becomes wonderfully infused, rich and delicious.

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