Meatballs with Chick Peas and Preserved Lemon - Morocco

Time

Prep 30 min · Cook 120 min · 150 min total

Difficulty

hard

1. 1

   To Make The Meatballs:. Tear the bread into tiny pieces - to make breadcrumbs. In a large bowl, mix all of the meatball ingredients. Use your hands to squich the mixture together until it is mixed really well.

2. 2

   Allow the mixture to stand for 5 minutes then taking a tablespoon at a time, roll into meatballs.

   5 min
3. 3

   Gently fry them in a little olive oil or sunflower oil, until they are golden on all sides. Drain on kitchen paper & set aside.

4. 4

   To Make The Sauce:. Fry the onion in a little oil. When it is a pale golden colour, add the spices & cook for a further minute.

5. 5

   Remove the flesh from the preserved lemon. Wash well to remove some of the saltiness then cut very finely. Add the lemon & the rest of the ingredients (except the cilantro & the lemon juice) to the pan.

6. 6

   Cover & simmer for 1 hour. After an hour, remove the lid. Reduce the sauce until you have just enough to serve the meatballs in - you don't want too much but you don't want to serve dry meatballs either! When the sauce is the right consistency, add the cilantro & lemon juice & cook for a minute.

   60 min
7. 7

   Sprinkle more finely chopped cilantro over the top & serve.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.