Suzanne's Creamy Moroccan Meatballs

Suzanne's Creamy Moroccan Meatballs

IG Handle: @dailyrecipesbysuzanne

Ingredients: (Serve 4) 

FOR THE MEATBALLS

  1. 750 G lean ground beef
  2. 50 g Parmesan
  3. 2 tsp Moroccan seasoning
  4. Makes 40 meatballs ( Used HALF for this recipe and froze the other, to use again.)

FOR THE SAUCE

  1. 350 ml beef stock
  2. 2 tbsp plain flour
  3. 1 tbsp butter
  4. 1 tsp dijon mustard
  5. A handful of fresh,chopped dill
  6. A pinch of dried dill
  7. 2 tbsp half fat creme fraiche

Directions

  1. To make the meatballs, combine the beef mince, parmesan and Moroccan seasoning and shape into small balls. Chill for half an hour if you have time.
  2. Bring 4 cups of water to a boil. Add the Perfect Earth Rice Pasta – Black Rice to the boiling water. Stir gently and cook for 8-9 minutes or until you reach your desired texture. Drain and set aside.
  3. To make the sauce, melt the butter in a pan and add the flour. Stir to make a paste and cook for a couple of minutes. ( This is the roux ).
  4. Gradually add the beef stock, stirring or whisking to make a smooth sauce. Add the mustard and stir.
  5. Meanwhile cook the meatballs in another pan until they are brown on each side and cooked through. This will take about 10 minutes.
  6. Remove them from the pan and cook the mushrooms for a few minutes.
  7. Add everything back into the pan, including the sauce and stir through the creme fraiche and dill. Cook the linguine according to the pack instructions. Add pasta to the pan.
  8. Serve with extra chopped fresh dill on the top.

Creamy Moroccan Meatballs

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  • Richard Blossom
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