Moroccan Meatballs with a Coriander & Mint Yoghurt Sauce (17 Sep)
Moroccan Meatballs with a Coriander & Mint Yoghurt Sauce
Makes 8 to 10 servings
For a change make these little meatballs as a fragrant change from the ordinary. It’s equally nice warm or at room temperature and as a light meal with salad, for a picnic or alfresco dinner, snacks on toothpicks or even a lunchbox idea.
750 g lean ostrich mince
3 cloves garlic, crushed
25 ml finely grated fresh ginger
10 ml finely grated orange rind
15 ml finely grated lemon rind
30 ml ground coriander
10 ml ground cumin
75 ml chopped fresh coriander
1 small to medium onion, very finely chopped
1 extra-large egg
Salt and pepper to taste
20 ml olive oil for frying and 30ml for the sauce
175-250 ml plain yoghurt
30 ml fresh coriander, chopped
20 ml chopped fresh mint leaves
Place mince in a large bowl and break apart with a large fork. Add remaining ingredients, except the oil, and mix well.
Season to taste and roll small balls of about 15-20 ml of minced meat at a time.
Meanwhile, heat half the oil over medium heat in a large frying pan. Brown half of the meatballs until golden brown on both sides, but not cooked yet.
Repeat with remaining meatballs and oil. Place all the meatballs back in the pan.
Reduce heat and put the lid on. Simmer meatballs 5-8 minutes or until just cooked.
Sauce: Mix yogurt and herbs just before it out. Serve meatballs warm or at room temperature with yogurt sauce, in a separate bowl.
Serve as a filling for fresh sandwiches, mashed potatoes or serve with baked potato and salad.