Spicy Maroccan Meatballs with Cous Cous

Ingredients / 4 port Meatballs 250 g ground beef 250 g ground lamb 1 onion, grated 6 garlic cloves, minced 1 egg, preferably organic 1 tsp cumin 1 tsp sweet paprika 1 tbsp chilli flakes 1 tsp black pepper 1 tbsp turmeric 1/2 tsp cinnamon 2 small chilli, mashed 4 tbsp fresh cilantro 4 tbsp fresh parsley

Salsa 2 tbsp ghee 4 sardines, chopped 1 onion, finely chopped 1 red bell pepper, thinly sliced 1 yellow pepper, thinly sliced 6 garlic cloves, minced 400 g canned tomatoes 1 tbsp tomato paste 1 tsp cumin 1 tsp turmeric 1 tsp sweet paprika Celtic salt and freshly ground pepper 2 dl cous cous

Method

• Place all the ingredients from the meatballs into a large bowl and mix well with your hands.

• Create meatballs the size of a golf ball and bake at preheated 120° C for about 30 minutes.

• Meanwhile, make the salsa by heating the ghee in a large pot and gently sautöe the onion, garlic and paprika for a few minutes.

• Add the tomatoes and spices and simmer for about 10 minutes.

• Remove the meatballs from the oven in the pot and continue simmering under medium heat for another 30 minutes.

• Boil 2.2 dl water with little salt, add the cous cous, stir gently and turn off the heat. Cover the pot with it's lead and leave it for 5 – 6 minutes covered. Mix the cous cous with a fork to become flyffy and share it in twi separate plates. Place the meatballs on top of it, spread the parsley and enjoy!

Tips

• Rice is also a good choice, or mashed potatoes. It's up to you what you feel about combining this tasteful dish.