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Moroccan Meatballs in the Pot

Moroccan Meatballs

Fast, flavoursome, low-fat as you make your own mince. What's not to love?
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Servings 6

Ingredients
  

  • 1 onion (peeled and quartered)
  • 2 cloves garlic
  • 2 slices Bread
  • 600g Lamb (diced)
  • 2 tbsp Meal Inspirations Moroccan Spice Blend
  • 1 egg
  • 1 Red capsicum (deseeded, quartered)
  • 700g Passata
  • 1 lemon zest, or 1/2 preserved lemon

Instructions
 

  • Add 1/2 onion and 1 clove garlic. Add bread. Add lamb. QuickPulse 5 sec. Scrape down. Repeat until the mince is as coarse as you like it.
  • Add egg and spice blend. QuickPulse to incorporate - about 5 sec.
  • Roll mince mixture into meatballs about 3/4 golf-ball sized. Set aside.
  • Add 1 tbsp olive oil and half the meatballs. Temp 130C, Time 2 min. When completed, remove the browned meatballs and repeat this step with the remaining meatballs.
  • Add 1 cup hot, soapy water. Pulse for 5 sec to clean.
  • Add remaining onion, garlic and capsicum.
  • Add 1 tbsp olive oil
  • Add passata and lemon. Season with S&P
  • Cancel out Keep Warm mode. Gently add the meatballs. Temp 80C, Time 10 min
  • Serve with cous cous.