North African Chermoula meatballs by bibbyskitchenat36

North African Chermoula meatballs by bibbyskitchenat36

It’s no secret, I love bold flavourful food. These North African Chermoula meatballs are redolent of this type of cooking – exotically spiced and gutsy in character. The flavorings typify the earthy spices of North Africa with a playful pairing of savoury and sweet. Think apricots, peaches, even currants.

RatingDifficultyBeginner
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North African Chermoula meatballs by bibbyskitchenat36
Yields4 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Chermoula is a North African spice combination of cumin, coriander, paprika, saffron, and cayenne pepper. It’s warm rather than fiery hot and can be used liberally on meats, chicken, and fish. Locally, you can find Chermoula at Food markets or Woolworths in the spice section.

For the meatballs
 500 g free-range lean beefminced
 2 slices white breadcrusts removed and crumbed
 1 egg
 1 tsp corianderground
 1 tsp salt
 freshly ground black pepper
Sauce
 2 tbsp olive oil
 1 onionfinely diced
 1 garlic cloveminced
 thumb sized piece of ginger, grated
 5 ml cumin(1 teaspoon)
 1 tsp paprika
 1 zest of lemon
 a heaped teaspoon brown sugar
 400 g tinned tomatoesmulched
 2 tbsp currants
 250 ml chicken stock
 salt and pepper, to taste
North African Chermoula Meatballs
North African Chermoula meatballs - Photo credit bibbyskitchenat36

Ingredients

For the meatballs
 500 g free-range lean beefminced
 2 slices white breadcrusts removed and crumbed
 1 egg
 1 tsp corianderground
 1 tsp salt
 freshly ground black pepper
Sauce
 2 tbsp olive oil
 1 onionfinely diced
 1 garlic cloveminced
 thumb sized piece of ginger, grated
 5 ml cumin(1 teaspoon)
 1 tsp paprika
 1 zest of lemon
 a heaped teaspoon brown sugar
 400 g tinned tomatoesmulched
 2 tbsp currants
 250 ml chicken stock
 salt and pepper, to taste
North African Chermoula meatballs by bibbyskitchenat36

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