Moroccan Meatballs
4 servings
30 minutes
Moroccan meatballs are a true embodiment of North African cuisine flavors. The combination of tender minced meat infused with spice aromas, tomato paste, and rich broth creates an amazingly deep taste. These oven-baked balls become juicy and tender, while spinach seasoned with coriander, cumin, garlic, and ginger adds freshness and zest. In Morocco, such dishes are often prepared for family dinners or celebrations as they fill the home with enchanting aromas. Serving this dish allows one to feel the breath of Eastern traditions where each ingredient carries a rich history. It pairs perfectly with flatbreads or rice, creating a harmonious balance of flavors.
1
Make meat mince and add an egg to it. Roll small balls and fry in oil until golden brown.
- Ground meat: 500 g
- Chicken egg: 1 piece
2
Then pour in the meat broth, previously mixed with tomato paste. Bake in the oven at 200 degrees until cooked.
- Meat broth: 500 ml
- Tomato paste: 2 tablespoons
3
Prepare spinach and season it with coriander, cumin, fresh ginger, garlic, and lemon juice.
- Spinach: 500 g
- Ground coriander: to taste
- Caraway: to taste
- Garlic: 2 cloves
- Ginger: to taste
- Lemon juice: 1 tablespoon
4
Serve with meatballs.
