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.
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
freshly ground black pepper
Sauce
1 onionfinely diced
1 garlic cloveminced
thumb sized piece of ginger, grated
1 zest of lemon
a heaped teaspoon brown sugar
400 g tinned tomatoesmulched
salt and pepper, to taste
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CategoryBy Meal Types, Breakfast, Dinner, LunchCuisineNorth African RecipesCooking MethodMain Course
Ingredients
For the meatballs
500 g free-range lean beefminced
2 slices white breadcrusts removed and crumbed
1 egg
freshly ground black pepper
Sauce
1 onionfinely diced
1 garlic cloveminced
thumb sized piece of ginger, grated
1 zest of lemon
a heaped teaspoon brown sugar
400 g tinned tomatoesmulched
salt and pepper, to taste
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