Moroccan Meatballs

I have to say, with a certain level of pride, that this is one of my go-to meals that I’ve honed down to a tee. The boss thing about this recipe is that you can switch up so many of the ingredients to make the dish Italian, Spanish, Swedish or filled with cheese American stylee!

I first tried this recipe after buying some minced lamb at a reduced price and, using my old faithful, stumbled across this idea. I wasn’t sure how I’d react to this meal and this combo of spices. Firstly, even though cooking was still relatively new to me, I’d never seen cinnamon in a savoury dish before. And with mint and cumin (what even was cumin?) this was going to either be a massive hit or a horribly-tasting flop.

But I was intrigued. Something about this recipe made me want to waste my student bursary buying new spices. It was way out of my comfort zone, not least because I’d never encountered Moroccan cuisine before.

Fast forward eight years and tonight they’re taking the form of Albondigas or Spanish meatballs. So you can tell it went pretty well. Even better, when I was in Morocco recently I had meatballs out there and it was very similar to the one I make. So I can almost say that this is an authentic recipe too!

Versatility is something I love with a recipe and meatballs is one of the best for this. But today, I’ll tell you what goes into my Moroccan Meatballs.

Ingredients (for two people)

For the meatballs:

400g minced lamb

4tsp mint

1tsp cumin (this makes them averagely spicy)

2tsp cinammon

2 garlic cloves, minced

half an onion, finely diced.

For the sauce:

200ml chicken stock

400g chopped tomatoes

2tsp cumin

1tsp cinnamon

1tsp chilli powder

So we start with making the meatballs. Add all the ingredients into a bowl and form into balls. I find a lot of recipes like this use breadcrumbs and egg but I don’t feel it needs it. Fry the meatballs in batches until browned and then put to one side. You don’t even need oil for this as lamb mince will usually give off enough fat too. So if you’re following a macros diet these meatballs are an ideal meal giving a higher % of protein to fat and carbs. The sauce will increase the carb ratio though with the tomatoes.

That’s them done!

In the same pan add the cumin, cinnamon, and chilli powder to the meat juices and stir them into it for a few minutes. Add the chopped tomatoes and chicken stock and when heated add in the meatballs. Leave to simmer for around 20 minutes and season to taste.

Moroccan Meatballs

I’ve said to use the frying pan but you can stick them in the slow cooker and leave them while you’re at work, or I use my tagine which works in a similar way to a slow cooker but just works a lot quicker! Once again, versatility is key and once you’ve mastered the basic recipe, add whatever you want or have in to make loads of different meals.

Advertisements

Crunchy Cornflake Chicken

So I have a confession to make. I’m a massive fan of that Feed Your Family for £20 page on Facebook. It is choc-full of recipes but that’s not why I love it. I feel like it’s a nice community to be part of. You ask questions and people share hints and tips. In fact, the page actively promotes this by asking questions anonymously on behalf of people, or by simply asking out on a post what people struggle with or, their most common one, what’s cooking?

I take a lot of the credit for teaching myself to cook. I’ve actively tried different things and watched and read so many recipe things that it’s almost hard not to know instinctively what is going to taste well together. But this page has taken my kitchen skills to a new level. It has taught me all about what freezes well, about batch cooking, hints and tips to save money such as making my own spice mixes. If you haven’t seen this page, I’d recommend giving them a follow. You can find their website here.

Anyway, I digress. But it is all relevant, I promise. So I had this huge box of cornflakes sat in my kitchen and, apart from cornflake bars, I had no idea what to do with them. Eating it as cereal was out of the question since soggy cornflakes make me heave! I’d bought them to make cornflake cakes for a bake sale and then didn’t use even half as many as I’d thought I would. Scrolling through Facebook I saw that Feed Your Family had asked if you had an ingredient that needed using and needed ideas on what to do with it so I told everyone about my lonely box of cornflakes. Unused and unloved.

Overwhelmingly, people suggested I use them in place of breadcrumbs. Especially with chicken.

I’ve made this twice now and both times as different meals and flavours and it seriously is just so easy to jazz up a piece of chicken. What’s more, because you’re making the chicken pieces bigger with the cornflakes, one chicken breast gives you a lot of crunchy chicken pieces. So it’s a good money saver or meal for when you’re close to the bottom of your freezer!

So how did I make it?

Time for confession number two: I’ve never stuck breadcrumbs on anything before so I did have to double-check that it was just an egg dunk followed by the crunchy dunk. Last thing I wanted to do was waste a perfectly good chicken breast!

Anyhow (I’m good at this digressing aren’t I!?)

  1. Whisk an egg and in a separate bowl give the cornflakes a damn good bashing. The finer the crumb, the less crunchy it would be though leave the cornflakes too big and they won’t stick to the chicken. It’s about trial and error. Start big as you can always make the cornflakes finer.
  2. Cut the chicken into pieces and dip firstly into the egg and then into the cornflake bits. *As an add-on here, if you’re keeping the chicken pieces dry i.e. no sauce you may want to add some salt to the cornflakes*
  3. Arrange on a baking tray and stick it in a preheated oven to 200 degrees C for around 20 minutes, turning half way.

See! How easy is that!

As I said before, I’ve made these twice now on request from my six year old. So if he loves them I’m onto a winner! Tonight, I made these dry with some wedges and a sticky barbecue sauce for dipping. Last week I went Chinese and stuck them from the oven into a wok with a hot garlic sauce and served with noodles and stir fry veg.

I love meals that are so versatile and this one is hooking up to be a firm favourite with me and my son. Easy to make and different enough to not get bored of it. Let me know what you think and if you have any other recipes you’d use these in. And, most importantly, enjoy it!

Crunchy Cornflake Chicken
Cornflake Chicken with a sticky barbecue sauce.