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http://www.lifestylefood.com.au/recipes/14766/moroccanstyle-meatballs-in-a-berry-sauce-served-with-quinoa-sweet-potato-pine-nuts-and-baby-spinach

LifeStyleFOOD.com.au

Moroccan-style Meatballs in a Berry Sauce served with Quinoa, Sweet Potato, Pine Nuts and Baby Spinach

Suze's Main, Series 3 Come Dine with Me Australia.

Ingredients

  • Moroccan-style Meatballs

  • Berry Sauce

  • Quinoa

Method

  • Moroccan-style Meatballs:

  • 1.

    Preheat oven to 200 degrees.

  • 2.

    Place capsicums in baking tray and drizzle with oil. Roast for 35 mins or until skin has blistered.

  • 3.

    Transfer them to a plate to cool and reserve any liquid.

  • 4.

    Once cooled, remove the skin, cut in half, remove seeds and membranes and chop roughly.

  • 5.

    Pound ginger, garlic and salt in a mortar and pestle until you have a fine paste.

  • 6.

    Combine pork and beef, capsicum, garlic and ginger paste, eggs and all remaining ingredients.

  • 7.

    Combine well with hands and shape into small balls, then toss in flour till lightly coated.

  • 8.

    Heat oil in large pan and lightly brown and cooked through. Drain on kitchen paper and keep warm.

  • Berry Sauce :

  • 1.

    Soak dried berries in ¾ cup boiling water for 20 mins, drain and reserve the stock.

  • 2.

    Heat pan and add chopped onions. Cook until tender.

  • 3.

    Add dates, bay leaves, berries and soaking water with the reserved capsicum juice.

  • 4.

    Simmer, uncovered, for 5 mins.

  • 5.

    Add cherries and cook for 2 mins.

  • 6.

    Add meat balls to sauce and heat through.

  • 7.

    Add a dollop of Greek yogurt when served.

  • Quinoa:

  • 1.

    Preheat oven to 180 degrees.

  • 2.

    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.

  • 3.

    Ensure baby spinach is washed and the stems removed.

  • 4.

    Place quinoa in strainer and wash thoroughly.

  • 5.

    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.

  • 6.

    Add all the other ingredients and mix thoroughly then serve.

Notes

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Grenache and Other Reds are the best wines to pair with Moroccan-style Meatballs in a Berry Sauce served with Quinoa, Sweet Potato, Pine Nuts and Baby Spinach.

 
 

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