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Moroccan Meatballs

Course: Main course
Preparation time: 15 minutes
Cooking time: 15 minutes

Instructions

  • 1.   Cook the meatballs in a pan with oil and water.
  • 2.   Drain the vegetables, keeping the juice.
  • 3.   Heat the juice in a saucepan, take out one cup and dissolve the cornstarch in it, then return it to the saucepan. Add the tomato paste, harissa, and ras el hanout. Let it thicken.
  • 4.   Add the vegetables to the pan with the meatballs.
  • 5.   Pour the vegetable juice over the meatballs. It should coat them. Season with salt and pepper.
  • 6.   Serve with couscous.

Ingredients for servings

  • 24 meatballs
  • 2 canned couscous vegetables
  • 1 tablespoon of cornstarch
  • 1 small tomato paste
  • 1 tablespoon of ras el-hanout
  • 1 teaspoon of harissa
  • 4 tablespoon of oil
  • 1 glass of water
  • salt (according to taste)
  • pepper (according to taste)

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