Moroccan Meatballs

For the sauce, we’re using spices commonly known as ras el hanout. Add a bit of lemongrass for extra punch.

For the sauce, you’ll need:

• 1 stick lemongrass

• 1 tbsp cumin seeds

• 1 tbsp ground coriander

• 1 stick cinnamon

• 5 cardamom pods deseeded

Toast the spices on medium heat in a dry frying pan for a few minutes.

Then add…

• 1 red onion or onion

• 5 cloves garlic finely chopped

• 15g ginger finely chopped

• 1 tbsp chipotle flakes or chipotle paste

• 1 lemon zest & juice

Turn up the heat and add and brown the onions and garlic.

Next, add…

• 6 tomatoes blended or 1 tin of tomatoes

• 40ml red wine or 2 tbsp black vinegar

• 1 tbsp sugar or jaggery

• 1 tsp turmeric

• 1 star anise

• 1 tsp (edible) rose petals (optional)

• 1 tsp ground black pepper

• ½ tsp Salt or 1 tbsp soy sauce

Bring to boiling point and then lower the heat and simmer for around 30 minutes.

For the meatballs, you’ll need:

• 250g mince (I used plant-based beef)

• 1 tsp cumin ground or seeds

• 2 shallots finely chopped

• 30g gram flour or plain flour

• 5g fresh coriander

• ½ tsp salt

In a mixing bowl, mix all the ingredients and make the balls into 1” sized balls.

Shallow fry on all sides, add to the meatballs sauce and enjoy!