North African Meatballs

These tasty meatballs can also be served as cocktail party fare with toothpicks accompanied by a rich tomato sauce or baba ghanoush.

Serves 4 – 6

1 medium onion, finely chopped
2 tablespoons olive oil
500g minced lamb or beef
1 teaspoon cinnamon
½ teaspoon allspice
1 tablespoon freshly chopped mint leaves
1 tablespoon toasted pine nuts
1 egg, beaten
Salt and pepper

In a frying pan, gently fry the onion in the oil until soft. Remove and cool. Mix the cooked onion with the remaining ingredients and form into small balls. Chill for 20 minutes.
Heat some olive oil in a large frying pan and cook the meatballs until they are evenly brown all over and cooked through.
Serve with slices of grilled eggplant and roasted red capsicum. Also good with steamed couscous.

Tip: choose best-quality finely ground beef or lamb for best results.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *