Taken from the Leon recipe book.

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Name: Moroccan Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Moroccan
Ingredients: 1 1/2 wholemeal flatbreads (or pitta); 120 ml milk; 1 kg minced lamb; 1 small bunch parsley finely chopped; 1 small handful mint finely chopped; 1 tsp dried oregano; 2 cloves garlic chopped; 30 ml olive oil; 3 cloves garlic crushed; 2 800g tins chopped tomatoes; 1 1/2 tbsp harissa; 1 handful basil leaves chopped; 1 handful parsley chopped; salt and pepper

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INGREDIENTS

THE MEATBALLS
1 1/2 wholemeal flatbreads ; (or pitta)
120 ml milk
1 kg minced lamb
1 small bunch parsley ; finely chopped
1 small handful mint ; finely chopped
1 tsp dried oregano
2 cloves garlic ; chopped
THE SAUCE
30 ml olive oil
3 cloves garlic ; crushed
2 800g tins chopped tomatoes
1 1/2 tbsp harissa
1 handful basil leaves ; chopped
1 handful parsley ; chopped
salt and pepper

Servings

INSTRUCTIONS

Rip the flatbread into pieces and soak in the milk for 10 minutes. Then put the bread into a mixing bowl, add the mince and stir in the parsley, mint, oregano, garlic and some seasoning.

Mix well, then roll the mixture into walnut-sized balls (about 20g each).

Either on a griddle pan (best) or under a very hot grill, brown the balls quickly - it's all about colouring them and not cooking them through ... five minutes total cooking time with about three turns on the griddle.

To make the sauce, heat the olive oil in a heavy-bottomed pan and gently fry the crushed garlic. Tip in the chopped tomatoes and harissa and simmer for 25-30 minutes, until the sauce has reduced. Put in the meatballs and continue to simmer for a further 20 minutes with a lid on until the sauce looks about right.

Lastly, stir in the herbs and have a final seasoning check.

NOTES

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Moroccan Meatballs

THE MEATBALLS
1 1/2 wholemeal flatbreads (or pitta)
120 ml milk
1 kg minced lamb
1 small bunch parsley finely chopped
1 small handful mint finely chopped
1 tsp dried oregano
2 cloves garlic chopped
 THE SAUCE
30 ml olive oil
3 cloves garlic crushed
2 800g tins chopped tomatoes
1 1/2 tbsp harissa
1 handful basil leaves chopped
1 handful parsley chopped
 salt and pepper

Rip the flatbread into pieces and soak in the milk for 10 minutes. Then put the bread into a mixing bowl, add the mince and stir in the parsley, mint, oregano, garlic and some seasoning.

Mix well, then roll the mixture into walnut-sized balls (about 20g each).

Lastly, stir in the herbs and have a final seasoning check.

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Nutrition

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Serving Size: 1 Serving (471g)
Recipe Makes: 6 Servings

Calories: 592
Calories from Fat: 373 (63%)

Amt Per Serving		% DV

	Total Fat 41.5g	55 %
	Saturated Fat 17.2g	86 %
	Monounsaturated Fat 16.9g
	Polyunsanturated Fat 3.2g
Cholesterol 122.1mg		38 %
Sodium 259.8mg		9 %
Potassium 417mg		11 %
Total Carbohydrate 19g		6 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 18.2g
Protein 31.1g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 592

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