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Moroccan Meatballs

Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 15 minutes
Energy: 548 kcal / serving

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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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    548 kcal
    27 %
  • Fat
    42,16 g
    60 %
  • of which saturated
    12,48 g
    62 %
  • Carbohydrates
    17,27 g
    7 %
  • of which sugar
    ?
    ?
  • Protein
    22,67 g
    45 %
  • Fibers
    2,5 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.