Moroccan meatballs

Moroccan meatballs

0:10 To Prep
0:15 To Cook
6 Servings
Average Rating
Difficulty Medium

Fast, flavoursome, low-fat as you make your own mince. What's not to love?

Ingredients

  • 1 Onion, peeled and quartered
  • 2 cloves Garlic, peeled
  • 2 slices Bread
  • 600g Lamb, diced
  • 2 Tbsn Meal Inspirations Moroccan Spice Blend
  • 1 Egg
  • 1 Red capsicum, deseeded, quartered
  • 700g Passata
  • 1 lemon zest, or 1/2 preserved lemon

Step 1

Insert MultiBlade. Add 1/2 onion and 1 clove garlic. QuickPulse 5 sec. Add bread. QuickPulse 10sec. Add lamb. QuickPulse 5 sec. Scrape down. Repeat until the mince is as coarse as you like it.

Step 2

Add egg and spice blend. QuickPulse to incorporate - about 5 sec.

Step 3

Remove MultiBlade. Roll mince mixture into meatballs about 3/4 golf-ball sized. Set aside.

Step 4

Insert StirAssist. Add 1 tbsn olive oil and half the meatballs. Temp 130C, Time 2 min. Speed Int. Start.When completed, remove the browned meatballs and repeat this step with the remaining meatballs. Remove meatballs and StirAssist.

Step 5

Insert MultiBlade. Add 1 cup hot, soapy water. Pulse 5 sec to clean. Remove MultiBlade and rinse the bowl. It doesn't have to be sparkling.

Step 6

Insert MultiBlade. Add remaining onion, garlic and capsicum. QuickPulse 5 sec. Remove MultiBlade. Scrape down.

Step 7

Insert Stir Assist. Add 1 tbsn olive oil. FRY P3. Start.

Step 8

Add passata and lemon. Season with S&P. Start (it should be on Step 2).

Step 9

Cancel out Keep Warm mode. Gently add the meatballs. Temp 80C, Time 10 min, Speed Int. Start.

Step 10

Serve with cous cous.

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