Spiced Moroccan Beef Meatballs

Preparation Time: 30 minutes | Cooking Time: 40 minutes | Serves: 4

Using home or locally reared Steak Mince, (or if you prefer, they would be just as tasty using Lamb Mince),
these meatballs are easy to prepare and delicious! You can make your own flatbreads as per the recipe below, or pick up Pitta Breads from The Farm Shop.

Ingredients

  • For the meatballs:
  • 465g Beef Steak Mince
  • 1 free range Yorkshire egg
  • 1/2 tsp sea salt flakes
  • 50g soft fresh bread crumbs
  • 2 tsp ground cumin
  • 1/2 tsp cinnamon
  • 4 cloves of fresh smoked garlic, peeled and finely crushed
  • 2 finely diced red chillies
  • 4 tbsp Yorkshire Rapeseed Oil
  • For the sauce:
  • Oil to fry the onion and garlic mix
  • 1 small red onion, peeled and finely chopped
  • 3 cloves garlic, peeled and finely crushed
  • 1 green pepper de-seeded and cut into fine dice
  • 1 large bay leaf
  • 1 tbsp tomato puree
  • 2 tins of chopped tomatoes
  • 200g chick peas
  • 2 tbsp raisins
  • 1 tbsp runny Yorkshire honey
  • Zest and juice of 1 large orange
  • For the roasted red peppers:
  • 2 small red peppers
  • Yorkshire Rapeseed Oil
  • For the flatbread:
  • 200g Yorkshire plain flour
  • 1 tbsp Rapeseed Oil
  • 1 tbsp smoked paprika
  • 1 tbsp Maldon sea salt
  • 1 tsp Nigella seeds
  • Cold water to bind
  • 1 tsp of coriander
  • Large pinch of cinnamon

METHOD

For the meatballs:
Mix all ingredients together and form into meatball shapes. Pan-fry until golden colour and place onto a roasting tray to cover with the tomato sauce and finish cooking in the oven.

To make the sauce:
Fry the chopped red onion and garlic in oil until it has softened then add the chopped green pepper and bay leaf. Add the tomato puree and cook out for 2 minutes. Add all the other ingredients and allow to finish off cooking slowly for 10 minutes. Add a little water if necessary to give a loose consistency. Once the flavours have come together pour over the meatballs and bake at 170ºC for another 20 minutes until hot and cooked through. Serve the tomato meatballs on the homemade flat bread with roasted red pepper and salad following the below method.

For the roasted red peppers:
Simply place the red pepper whole in a roasting tray and rub the skin with Rapeseed Oil. Move around so the skin gets contact on the base of the tray at least 3 times during cooking. Then bake in a hot oven at 210ºC until the skin has started to go brown - this will take 10-20 minutes depending on the size of your red pepper. Once cooked remove from the tray still leaving the pepper whole and place in a bowl. Cover the bowl tightly with cling film and allow to steam (the bowl will fill with hot steam which helps to lift the skin from the red pepper). Once allowed to cool simply peel off the skin and remove the centre core of the red pepper. Discard the seeds and skin and then cut the peeled red pepper into strips for serving.

For the flatbread:
Simply mix the ingredients together and bind with cold water, then roll flat with a rolling pin to the size you like and pan-fry in a dry pan for 1-2 minutes each side on a medium heat until cooked through. Cut into wedges for serving.

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