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Brennen
Posts: 2
Moroccan Meatballs with Berry sauce
April 2011
Hi Folks ;
I am looking at trying this Meatball recipe but the berry sauce calls for 5 red onions chopped. That seems like an aweful lot of onion compared to the amount of berries. Anyone that has made this in the past,can they confirm this is right? It is only a 5 person serving. Hope you can help. Thanks B
Jeff
Posts: 602
Moroccan Meatballs with Berry sauce
April 2011
I think you may have misread the recipe. Is it this one?
http://tinyurl.com/3smvpql .
Brennen
Posts: 2
Moroccan Meatballs with Berry sauce
April 2011
Thats the one it say 5 red onions in the berry sauce
Moroccan-style Meatballs
2 large red capsicums
Olive oil
4 garlic cloves
4 tbsp grated ginger
1 tbsp salt
250g pork mince
250g lean beef mince
2 eggs
Oil for frying
2 red onions
2 tbsp turmeric
1 tbsp preserved lemon rind
1/3 cup chopped coriander
1/3 cup coriander roots and stems
1/3 cup mint
1/3 cup flat leaf parsley
2 tbsp honey
2 tbsp balsamic vinegar
2 tsp ground cumin
1 ½ tsp ground cinnamon
Pinch black pepper
Berry Sauce
¼ cup dried blueberries
¼ cup dried cranberries
¾ cup preserved cherries
¼ cup olive oil
4 fresh dates
5 red onions
Salt and pepper
6 bay leaves
1 tbsp Greek yogurt
Quinoa
1 cup Quinoa
2 cups vegetable or chicken stock
Chopped almonds or pine nuts
Sweet potato
Brown sugar
Olive oil
Baby spinach
Salt and pepper
Measurement Conversion Calculator
Moroccan-style Meatballs
Preheat oven to 200 degrees.
Place capsicums in baking tray and drizzle with oil. Roast for 35 mins or until skin has blistered.
Transfer them to a plate to cool and reserve any liquid.
Once cooled, remove the skin, cut in half, remove seeds and membranes and chop roughly.
Pound ginger, garlic and salt in a mortar and pestle until you have a fine paste.
Combine pork and beef, capsicum, garlic and ginger paste, eggs and all remaining ingredients.
Combine well with hands and shape into small balls, then toss in flour till lightly coated.
Heat oil in large pan and lightly brown and cooked through. Drain on kitchen paper and keep warm.
Berry Sauce
Soak dried berries in ¾ cup boiling water for 20 mins, drain and reserve the stock.
Heat pan and add chopped onions. Cook until tender.
Add dates, bay leaves, berries and soaking water with the reserved capsicum juice.
Simmer, uncovered, for 5 mins.
Add cherries and cook for 2 mins.
Add meat balls to sauce and heat through.
Add a dollop of Greek yogurt when served.
Quinoa
Preheat oven to 180 degrees.
Peel and cut sweet potato into small squares, place on baking tray, and cover with oil, sugar, salt and pepper. Bake until golden and set aside.
Ensure baby spinach is washed and the stems removed.
Place quinoa in strainer and wash thoroughly.
Place washed quinoa and stock into a saucepan and bring to the boil and simmer for 5 minutes then set aside until light and fluffy.
Add all the other ingredients and mix thoroughly then serve.
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Jeff
Posts: 602
Moroccan Meatballs with Berry sauce
April 2011
It does seem like a lot but they ARE red onions and when cooked, are quite sweet. I would have more concern about the number of bay leaves, bay can be very strong and most chefs usually only use 2 - 3. Still, I would be inclined to try it as printed, obviously not if you are entertaining (I never serve anything to guests, I haven't cooked previously) and then make a decision as to whether anything needs to be changed. It sounds quite nice but I like the flavours of Morocco anyway. I need to preserve some lemons, I've run out, one of those things that you don't miss until they're gone!
Charlie15
Posts: 217
Moroccan Meatballs with Berry sauce
June 2011
Brennan: I think the onions will marry well with the berries, and you will find a nice balance of flavours.
