Meatballs in Moroccan tomato sauce

Description

Meatballs in Moroccan – is a good example of turning plain meat in a tasty dish. All thanks to the fragrant spices and spicy herbs, which give the seemingly ordinary dishes, bright sound.

Ingredients

Minced meat

400 г
Ginger

1 ч. л.
Garlic

1 зуб.
Onion

1 шт
Cinnamon

1/4 ч. л.
Salt

1/2 ч. л.
Chili

1/2 ч. л.
Coriander

1/3 ч. л.
Cumin

1/4 ч. л.
Cilantro

2 веточ.
Mint

4 шт
Olive oil
Figure

4 пакет.
Tomatoes in own juice

1 бан.
Garlic

2 зуб.
Ginger

1 ч. л.
Fennel

1/2 ч. л.
Coriander

1/2 ч. л.
Honey

1 ч. л.
Chili

1 щепот.
Onion

1 шт
Cilantro

5 веточ.
Tomato paste

1 ч. л.
Water

100 мл
Olive oil

Cooking

While the water for the rice is boiling, prepare the stuffing for meatballs. Onions finely chop, garlic and ginger RUB on a small grater and mix with minced meat and spices. Coriander and mint finely chop and add to stuffing. Hands dipped in cold water to form meatballs (about the size of a walnut).

Meanwhile, make the sauce. Finely chop onion, ginger and garlic to RUB on a grater. In a frying pan with high edges pour a little olive oil and fry the onion, garlic, ginger and spices until transparent bow. Add the tomato and fry for 1 more minute.

In another pan fry the meatballs until Golden brown.

By this time, just to boil water for cooking rice. Salt the water and cook the rice on low heat for 15 minutes.

Back to our sauce. To the pan add the tomatoes in own juice, spices, salt, honey (you can substitute sugar) and water. Mix well.

Add the fried meatballs to the sauce and cook over medium heat, stirring occasionally, about 15 minutes. Per minute until cooked add the chopped cilantro. Serve meatballs with rice, garnished with coriander.

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