Moroccan Meatballs

A variation on the traditional polpette, or meatballs. These meatballs pack a punch with the variety of spice. A hearty, quick-and-easy meal that can be enjoyed at any time of the year.

Ingredients

Meatballs
500-700g lamb or beef mince
1 ½ cups fresh breadcrumbs
1 large brown onion diced
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
3 tablespoons moroccan spice mix
1 ½ tablespoons zaatar
1 cup fresh coriander, chopped

Sauces 2x400g cans of tomatoes
½ red capsicum diced
½ brown onion diced
Small amount of chilli paste
1 teaspoon chicken stock
250ml dry white wine
2 tablespoons tomato paste
Freshly ground black pepper

Couscous
½ cup dry instant couscous
1 teaspoon chicken stock
½ cup boiling hot water

Method

Add mince, egg, bread crumbs, cumin, coriander, fresh coriander, Moroccan spice mix, zaatar and onion in a bowl and mix together. If the mix is still too wet, add more breadcrumbs.
Using a small fist-full of mince mix, roll into balls. place on a plate and refrigerate for 30 mins.
Meanwhile, heat a small amount of olive oil in a saucepan. Add the onion and capsicum. Once onions are translucent, add in the canned tomatoes, wine and chicken stock.
Add tomato paste and season with pepper. Turn down the heat to low and simmer for 20 mins.
Add olive oil to a small frypan. Fry each of the meatballs until slightly tanned.
Add the meatballs to the sauce and gently simmer for 15-25 mins.
Meanwhile, combine couscous, stock and water in a heatproof bowl. Cover. Set aside for 5 minutes. Use a fork to separate the grains.
Divide the couscous among serving plates. Top with the meatball mixture.