Moroccan Meatballs

Name: Moroccan Meatballs
Ingredients: 1 pound ground lamb; 1/4 cup mint leaves chopped; 1/4 cup currants; 1/4 cup slivered almonds toasted and chopped; 2 green onions chopped; 1 tablespoon preserved lemon chopped; 1 tablespoon moroccan seasoning; 1 red chili pepper finely chopped; 2 tablespoons olive oil; tomato chutney to serve; 1 1/2 cups couscous; 1 pomegranate seeds removed, strained; 1/4 cup mint leaves

13 ingredients

3 steps

Ingredients

1 pound ground lamb
1/4 cup mint leaves chopped
1/4 cup currants
1/4 cup slivered almonds toasted and chopped
2 green onions chopped
1 tablespoon preserved lemon chopped
1 tablespoon moroccan seasoning
1 red chili pepper finely chopped
2 tablespoons olive oil
tomato chutney to serve
1 1/2 cups couscous
1 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.