Morrocon Meatballs

Morrocon Meatballs

This dish … is good.. really good. The original recipe was from a fellow blogger but I’m sorry to say that I can’t remember which blogger. There are so many versions of this dish and finally I decided on this particular recipe. It’s simple enough but I have to admit that in the end, I did the dish according to my convenience.

For instance, I opt not to use parsley, just use coriander leaves and I used ground mixed spices instead of just cumin.

So this is my version on Morrocon Meatballs.

Ingredients to marinade the beef/lamb:
900 g of minced beef (or lamb)
2 tbsp of ground mixed spices
3 tbsp of paprika
salt and pepper
chopped coriander leaves
1 big onion finely chopped
1 egg

Method:
Mix all ingredients together. Shape into round balls and pop into the oven for about 25 mins at 180 degree C. You can drizzle some olive oil before you can place it in the oven. Alternately, you can fry the meatballs but I prefer mine to be baked.

Ingredients for the sauce:
1 bunch of coriander leaves – chopped
2 big fresh tomatoes – diced
2 tbsp of blended garlic
1 tbsp of blended ginger
1 tbsp of ground mixed spices
3 tbsp of paprika
1 tsp of tumeric powder
salt and pepper to taste
oil

Other ingredients:
1 small can of tomato paste
1-2 cups of water
2 eggs – lightly whisk in a bowl
Sugar to taste (optional)

Method:
Pour a little oil into a medium size pot. Add the ingredients for the sauce. Stir for about 2 minutes and add the tomato paste and the water. Add salt and sugar to taste if need to. Stir and allow to simmer for about 10 minutes. Add the baked meatballs and again allow to simmer for another 8-10 mins. Add the eggs and stir. After 5 mins or so, off the fire and it’s ready to be serve.

My family ate it today for breakfast with ketupat palas (glutinous rice cake), serunding, and sambal goreng.

Salaam Eid Al-Adha everyone!

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