Moroccan meatballs

Name: Moroccan meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red onion; 6 Stem(s) flat leaf parsley; 600 g minced beef; 100 g Ricotta; 3-4 Tbsp Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Curry; 7-10 Tbsp Rose peppers; 7-10 Tbsp Pepper; 7-10 Tbsp colourful pepper; 3 TABLESPOONS Almonds (with skin); 300 g Mushrooms; 2 TABLESPOONS Olive oil; 1 collar Spring onions; 1 Garlic clove; 200 g Tahin (sesame paste; glass); 2 TABLESPOONS Lemon juice

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red onion
6 Stem(s) flat leaf parsley
600 g minced beef
100 g Ricotta
3-4 Tbsp Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Curry
7-10 Tbsp Rose peppers
7-10 Tbsp Pepper
7-10 Tbsp colourful pepper
3 TABLESPOONS Almonds (with skin)
300 g Mushrooms
2 TABLESPOONS Olive oil
1 collar Spring onions
1 Garlic clove
200 g Tahin (sesame paste; glass)
2 TABLESPOONS Lemon juice

Directions

1
Peel and chop the onion. Wash and chop the parsley. Knead both with minced meat, ricotta, bread crumbs, 1 teaspoon each of salt, curry, paprika and 1⁄4 teaspoon of pepper. Form about 24 balls.
2
Roughly chop the almonds. Clean the mushrooms, wash them if necessary and chop them smaller. Fry both in 1 tablespoon of oil, take out. Heat 1 tablespoon of oil in the fat. Fry the meatballs in it in portions for about 8 minutes, take them out.
3
Crush 2 teaspoons of coloured pepper in a mortar. Clean, wash and chop the spring onions. Peel and chop the garlic. Steam everything in the frying fat. Tahin and approx. 1⁄4 l water stir in. Season with salt and lemon juice.
4
Briefly reheat everything in the sauce and serve. Baguette tastes good with it.