Name: Moroccan beef meatballs
Cook time: 400 min
Total time: 400 min
Yield: 6
Ingredients: 2 slices white bread (90g); 1/2 cup (125ml) milk; 1 kilogram minced (ground) beef; 1 egg; 2 tablespoon finely chopped fresh coriander (cilantro) roots and stems; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon sweet paprika; 2 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 large brown onion (200g), chopped finely; 4 clove garlic, chopped finely; 1 tablespoon olive oil; 2 tablespoon tomato paste; 700 gram bottled passata; 1/2 cup (125ml) beef stock; 2 tablespoon honey; 1/2 cup firmly packed fresh coriander leaves (cilantro)

Ingredients

2 slices white bread (90g)

1/2 cup (125ml) milk

1 kilogram minced (ground) beef

1 egg

2 tablespoon finely chopped fresh coriander (cilantro) roots and stems

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon sweet paprika

2 teaspoon ground ginger

1 teaspoon ground cinnamon

1 large brown onion (200g), chopped finely

4 clove garlic, chopped finely

1 tablespoon olive oil

2 tablespoon tomato paste

700 gram bottled passata

1/2 cup (125ml) beef stock

2 tablespoon honey

1/2 cup firmly packed fresh coriander leaves (cilantro)

Method

1.Remove and discard crusts from bread. Combine bread and milk in a small bowl, stand for 10 minutes.

2.Combine bread mixture, beef, egg, coriander root and stem mixture, cumin, ground coriander, paprika, ginger, cinnamon, and half of the onion and garlic, in a large bowl, roll level tablespoons of mixture into balls, place in a 4.5-litre (18-cup) slow cooker.

3.Heat oil in a large frying pan over medium heat. Cook the remaining onion and garlic, stirring, for 5 minutes or until onion softens. Stir in paste, passata, stock and honey, transfer to slow cooker. Cook, covered, on low, for 6 hours. Season to taste. Sprinkle with fresh coriander to serve.

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Ingredients

Method

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