Moroccan Meatball Tajine
Servings 2 hungry people
Ingredients
- 450 g ground (minced) beef
- 125 g almond meal (almond flour)
- 2 teaspoons ras el hanout baharat or ground coriander
- 1 cup tomato passata / puree
- 4 tablespoons butter
- 1 bunch coriander (cilantro) cilantro, leaves picked
- cauliflower rice baby spinach or cooked couscous to serve
Instructions
- Preheat your oven to 250C (480F). Combine beef and almond meal and your chosen spice in a large bowl. Season generously with salt. Roll teaspoonfuls of the mixture into balls and place in an ovenproof dish.
- Pour over the tomato passata or puree and top with butter. Bake uncovered for 15 minutes or longer until the meatballs are browned on top and cooked through.
- Serve meatballs on a bed of cauliflower rice, baby spinach or couscous with coriander leaves on top.