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Moroccan-style meatballs served with sour cherry and date sauce (recipes)








Serves 6 (about 30 meatballs)



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



For the meatballs2 large red capsicums5 tbsp extra virgin olive oil8 garlic cloves4 tbsp roughly chopped ginger1 tbsp sea salt500g/1lb pork mince 500g/1lb beef mince 2 eggs125ml/4½fl oz extra virgin olive oil, plus extra2 medium-sized red onions, finely diced5 tbsp mustard fruits (mostarda), diced2 tbsp finely diced fresh turmeric1 tbsp preserved lemon, rind only, choppedlarge handful roughly chopped coriander leavessmall handful finely sliced coriander stems and rootssmall handful roughly chopped mintsmall handful roughly chopped flatleaf parsley2 tbsp honey2 tbsp balsamic vinegar2 tsp ground cumin1½ tsp ground cinnamonpinch cracked white pepperFor fryingapprox. 70g/2½oz plain flourolive oilFor the cherry and date sauce40g/1½oz dried blueberries40g/1½oz dried cranberries60ml/2¼fl oz extra virgin olive oil5 salad onions, trimmed and finely sliced3 tsp sea salt120g/4¼oz dried sour cherries4 fresh dates, sliced6 bay leaves1 tbsp sherry vinegar1 tbsp plain Greek-style yoghurt



Method



1. Preheat oven to 200C/400F/Gas 6. Place capsicums in a roasting tin and drizzle with olive oil. Roast, uncovered, for about 35 minutes, or until skin blisters and blackens, turning once halfway through cooking time. Transfer capsicums and pan juices to a bowl, cover with plastic wrap and leave to stand for 10 minutes. Drain off juices for later use. Peel skin from capsicums, cut in half and remove seeds and membranes. Roughly chop flesh and set aside.2. Pound garlic, ginger and salt in a pestle and mortar until you have a fine paste. Combine pork and beef mince, then take handfuls of the mixture and throw them against the side of a large bowl to tenderise the meat. Add reserved capsicum, garlic and ginger paste, eggs and all remaining meatball ingredients. Combine well, using your hands.3. Shape meatball mixture into balls, then toss in flour to lightly coat. Heat oil in a large frying pan and shallow-fry meatballs in batches until lightly browned and cooked through. Drain well on kitchen paper and keep warm.4. Meanwhile, for the sauce, soak blueberries and cranberries in 180ml (6¼fl oz) of boiling water for 20 minutes. Strain, reserving the soaking water as well as the fruit. Heat oil in a medium-sized frying pan. Add onions and salt, and cook, stirring, for about three minutes, or until onions are soft. Add cherries and cook, stirring, for a further two minutes. Stir in dates, bay leaves, berries with their soaking water and 125ml (4½fl oz) of the reserved capsicum-pan juices. Simmer, uncovered, for about five minutes, or until fruit has softened and mixture is slightly reduced. Stir in vinegar.5. To serve, place the meatballs in a shallow bowl, spoon over the sour cherry sauce and top with a generous dollop of yoghurt.Recipes are copyright of their respective owners.