I love, love Moroccan meatballs in tomato sauce, and this recipe is very special to me. Whenever I visit my dad in Casablanca, he makes it for me, bringing back wonderful memories.
- 350g beef minced meat
- 2 eggs
Ingredients for the meatballs:
- 3/4 onion, thinly chopped
- 2 garlic cloves, crushed
- 2 teaspoons ground paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- Handful of finely chopped fresh parsley
- Handful of finely chopped fresh coriander
- 1 large spoonful of olive oil
Ingredients for the tomato sauce:
- 2 large tomatoes or 4 medium ones, finely chopped
- 2 large spoonfuls of tomato concentrate
- 1 beef stock cube
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon ginger
- Pepper (no salt, as the stock cube is quite salty)
1. Start by preparing the meatballs. In a bowl, combine the minced meat, thinly chopped onions, crushed garlic, spices, fresh herbs, and olive oil. Mix well until all ingredients are thoroughly blended. Cover with cling film and refrigerate for about an hour.
2. Begin preparing the tomato sauce. In a pan over low to medium heat, combine the finely chopped onions, crumbled beef stock cube, and crushed garlic. Cook until the onions soften, stirring occasionally. Add the thinly chopped tomatoes, spices, and herbs. Mix well. In a separate cup, combine the tomato concentrate with a bit of hot water and then add it to the saucepan. Allow the sauce to simmer over low to medium heat.
3. Retrieve the minced meat mixture from the fridge and form it into meatballs. Place them in a baking dish without adding oil. Cover them with foil to keep them moist while baking. Put them in the oven at 200°C (or the suitable temperature for your oven) and bake until fully cooked. Baking the meatballs helps reduce excess grease, making them a bit healthier.
4. In another baking dish, arrange the meatballs first, then pour the tomato sauce on top. Crack two eggs over the mixture. Bake until the eggs are fully cooked.
5. While the dish is still hot, garnish it with either parsley or coriander, and you’re ready to enjoy your meal!