Moroccan Meatballs

Name: Moroccan Meatballs
Ingredients: 1 lb ground lamb; 1/4 cup chopped mint leaves; 1/4 cup currants; 1/4 cup slivered almonds, toasted and chopped; 2 None green onions, chopped; 1 tbsp chopped preserved lemon; 1 tbsp Moroccan seasoning; 1 None red chili pepper, finely chopped; 2 tbsp olive oil; None None Hot tomato chutney, to serve; None None FOR THE MINTED COUSCOUS; 1 1/2 cups couscous; 1 None pomegranate, seeds removed, strained; 1/4 cup mint leaves

14 ingredients

3 steps

Ingredients

1 lb ground lamb
1/4 cup chopped mint leaves
1/4 cup currants
1/4 cup slivered almonds, toasted and chopped
2 None green onions, chopped
1 tbsp chopped preserved lemon
1 tbsp Moroccan seasoning
1 None red chili pepper, finely chopped
2 tbsp olive oil
None None Hot tomato chutney, to serve
None None FOR THE MINTED COUSCOUS
1 1/2 cups couscous
1 None pomegranate, seeds removed, strained
1/4 cup mint leaves

Directions

1

Combine ground lamb, chopped mint, currants, almonds, onion, preserved lemon, Moroccan seasoning and chili pepper in a large bowl. Form heaping tablespoonfuls into balls. Refrigerate 15 mins..
2

For the minted couscous, place couscous in a heatproof bowl. Add 1 1/2 cups boiling water. Let stand, covered, 5 mins, until liquid is absorbed. Fluff with a fork to separate grains. Stir in pomegranate seeds and mint leaves. Season.
3

Heat oil in a large skillet on high heat. Cook meatballs 6-7 mins, turning, until golden brown and cooked through. Serve with couscous and chutney.