MOROCCAN MEATBALLS

These guys are quick becoming a best seller at Meat at Billy's. Quick and easy to cook.

We make these using seasoned lamb mince and then stuff a piece of fetta into the centre. We then brush over some of our very own Moroccan marinade and then sprinkle with a little parsley and parmesan.

Simply bake these guys these guys in the oven and serve with a green or roasted veg salad & couscous dressed with Suzanne Quintner's Chermoula Dressing. Or serve with baked potato and herbed natural yoghurt with a dollop of spicy harissa.

MOROCCAN MEATBALLS

Recipe courtesy of Jacqueline Guglielmino www.everydaycook.com.au

INGREDIENTS

 500g lean minced lamb

 1 finely chopped onion

 2 garlic cloves crushed

 2cm chunk root ginger, grated

 1 tsp of chilli power

 2 tsp ground cumin

 1 cinnamon quill

 2 tsps of tumeric

 good pinch of saffron threads

 olive oil

 2 pieces of preserved lemon

 2 x 400g tins plum tomatoes

 200ml chicken stock

 ½ bunch coriander, chopped

HERB COUSCOUS

 200g couscous or quinoa

 50g butter

 350ml chicken stock, boiling

 ½ bunch coriander , chopped

 ½ bunch parsely, chopped

Method

 1. Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) and form into little meatballs (you’ll make around 30).

 2. Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes. Add the tomatoes and stock and season. Simmer for 10 minutes, then add back the meatballs and cook for at least another 20 minutes until sauce is thickened. Stir in the coriander. Save some coriander for serving to sprinkle on

 3. To make the couscous put in a bowl with the butter and some seasoning. Pour over the chicken stock and cover with glad wrap. Leave for 10 minutes. Stir the herbs through and serve with meatballs. If you choose quinoa, you must wash the quinoa first, thoroughly and then gently simmer win the chicken stock and butter until softened. Add herbs before serving.

BENITO'S POLPETTA (ITALIAN MEATBALLS)

Recipe courtesy of Jacqueline Guglielmino www.everydaycook.com.au

 

For the meatballs

500 grams of pork mince
500 grams of beef or veal mince
3 tablespoons of Pecorino cheese
2 eggs
1/4 cup of chopped continental parsley
1 cup of breadcrumbs
salt and pepper

For the sauce

Diced garlic (up to you how much)
2/3 of the bottle of Passata sauce
1 clove of garlic diced
some beef stock if the sauce becomes to thick

Method
Place all the meatball ingredients together in a bowl and mix really well. Roll into small balls, the size is up to what you prefer.

Put two tablespoons of olive oil in a large deep fry pan and fry the meatballs gently. Turning over so all sides are cooked.

Then add the diced garlic and 2/3 of the bottle of the Passata sauce on top of the meatballs. Place the lid on the fry pan and leave to simmer for thirty to forty minutes.

Add salt and pepper to taste.

When serving grate fresh pecorino on top of the meatballs and sprinkle with more chopped continental parsley.

Serve with bread or pasta.

Bellisimo!!