Spicy? For sure. Fragrant? Yes babe. Moroccan? One of my favorites!
Spices should be my middle name. I just love to play around with tastes, textures, combining spices, sometimes using combinations professional chefs would chop my head of for being a culinary heresy, and sometimes they would be surprised, because it is a strange combination gone right.
This is not the case. I used typical Moroccan spices, that resulted in a delicious dish. The runny yolk (ok, you can cook it more if you like) adds a decadence to the dish, the coriander the freshness, and the spices the kick it needs and deserves.
Moroccan Beef meatballs in spicy and fragrant tomato sauce
Ingredients
Method
Indulge, be happy
We are the Spice Girls, Dalila! I made similar to this for dinner on Saturday – fortunately, I had made plenty of the meatballs a few weeks ago and I had frozen four of them. So, after a long day in airports, it was simply a case of defrosting them overnight and putting the meal together the next day. No matter how spicy I make them, I still add extra ‘zing’ when serving. And sumac and olive oil added to Greek yoghurt is the icing {?lol} on the cake – or balls 🙂
My computer is open on this site all the time – inspiration on the pages. Thank you.
You are the best dear
5 star
Thanks Julie
what was the fat percentage of the ground beef and does adding the coconut oil help them stay tender or Thank you I especially love that you use the cherry tomatoes and herb garnishes all the time pleasing to the eye, palette and shows love~the secret ingredient that cannot be defined
I have no idea on the fat percentage. We do not classify our meats as such.
Yes ! baked the balls in the tajine, got them out and made the sauce with the meatbase, put the balls back and let simmer. As I had tomatoes from the freezer (last summer’s harvest and froze) I let the cherry tomatoes aside. First ever poached egg though (1th went totally wrong, 2nd was néh, 3th was almost perfect). Thank you Dalila.
Thank you Ann for trusting me!