Building our Community

I love the cooler weather for cooking good heart warming dishes that warm the soul, fill you up, and quick to make.

One of our favourite family dishes is Moroccan Lamb Meatballs, quick and easy to make, full of flavour and warms the soul.

Check out the recipe below, if you're not a fan of couscous, substitute for Rice, though I find Cous Cous does compliment the dish better.

https://www.taste.com.au/recipes/moroccan-meatballs-couscous/779dd6a4-727d-4170-a0c0-53aba46f50c3

Ingredients 

500g lamb mince 

35g (1/2 cup) fresh wholemeal breadcrumbs (made from day-old bread)

1 small brown onion, coarsely grated

1/3 cup chopped fresh coriander

1 1/2 tbsp Moroccan seasoning 

3 tsp olive oil

1 garlic clove, crushed

1 x 400g can chopped tomatoes

125ml (1/2 cup) Massel chicken style liquid stock

290g (1 1/2 cups) couscous

375ml (1 1/2 cups) boiling water

Fresh coriander leaves, to serve

Salt, to season

Step 1

Combine mince, breadcrumbs, onion, chopped coriander and Moroccan seasoning in a bowl. Season with salt and pepper. Roll tablespoonfuls of the mixture into balls. Place on a plate.

Step 2

Heat 2 teaspoons of oil in a large frying pan over medium-high heat. Cook half the meatballs, turning, for 5 minutes or until browned. Transfer to a plate. Repeat with remaining meatballs.

Step 3

Heat the remaining oil in the pan. Add the garlic and cook for 1 minute. Add the tomatoes and stock. Bring to the boil. Reduce heat to medium. Add the meatballs. Simmer for 15 minutes or until meatballs are cooked through. Season with salt and pepper.

Step 4

Meanwhile, combine couscous and water in a heatproof bowl. Cover. Set aside for 5 minutes. Use a fork to separate the grains.

Step 5

Divide the couscous among serving plates. Top with the meatball mixture. Sprinkle with coriander leaves to serve.

Jueaneene Woolard

Caterer/Admin