Moroccan Meatballs With Apricots

Who doesn't love a meatball?  Obviously all the vegos and vegans, but apart from them :=)  And this has fruit so it has to be good for you, don't you think?  And best of all, it's baked rather than fried.  Yippee!  Me and frying are not friends.  Or is that frying and I?  As regular readers know, I get hubby to do any necessary frying - on the back deck, and sitting on layers of newspaper!

I discovered on making this recipe that the author had been very circumspect with his flavourings.  Mr P. and I found this somewhat bland so I have upped the spices, etc for more oomph.  Maybe my tastebuds have gone on holidays, but I seem to need/like more oomph in my food these days.  Adjust according to your tastes, my friends.  

just a few meatballs!

Recipe adapted and re-written by Sherry's Pickings: original recipe - chef Rob Kelly, as written by Sharnee Rawson

Makes many:-)


ingredients:



1 cup (150g.) cooked couscous - see notes below

750g. beef or lamb mince

2 brown (or red) onions, diced

2 tbs fresh ginger, grated

1 tsp turmeric powder

3-4 tsp cummin powder

1/2 tsp ground cinnamon

2 tbs olive oil

1/2 cup (125 mLs) chicken stock, cooled

1 cup (180g.) fresh apricots, diced - you need 3-4 large apricots

3/4 cup fresh coriander, chopped

juice of 1 lemon

1/2-1 tsp sesame seed oil

1½ cups (210g.) sesame seeds


Dressing:


1 cup (250 mLs) Greek yoghurt

1/2 tsp harissa paste or chilli paste of your choice

1 small Lebanese cucumber, finely diced

1 tsp minced ginger (optional)

1 tbs parsley, chopped

1/2 tsp sumac (optional)

1/2 tsp sea salt flakes

about a dozen grinds of black pepper

2-3 tsp lime or lemon juice



Method:


Cook the couscous as per packet instructions - usually add one cup of boiling water to one cup couscous, leave for 5 minutes then fluff up with a fork

Place all the meatball ingredients in a large mixing bowl, EXCEPT the sesame seeds

Give it a good stir, then use your hands to make large walnut-sized balls

Roll them in the sesame seeds

Bake on a lined baking tray at 190C for about 20 minutes, till cooked through

Stir the dressing ingredients together in a bowl, and serve with the meatballs

Serve with a chopped salad if desired - I used the rest of the couscous with tomato/cucumber/chickpeas/fetta and black olives



Notes:


I made up 1 cup (190g.) of uncooked couscous with 1 cup (250 mLs) boiling water = 2¾ cups cooked couscous

I zapped the onions in my wee food processor - so easy

I had a large piece of ginger, so I threw the whole lot (chopped into large chunks) into my processor, and froze the rest for later

zap or dice your onions 

couscous ready

ready for mixing and shaping

nearly finished the rolling!

dressing ready for stirring 

ready for eating

apricot artwork by Sherry's Pickings