A meatball must be moist, flavourful and worthy of batch cooking and this Moroccan inspired version checks all those boxes. This meatball, while delicious on it’s own, has an extra layer of crunchy and sweet goodness baked right on to the outside of each meatball. The combination of savoury and sweet, moist and crunchy makes this meatball hard to resist. These are delicious stuffed into a pita, on a bed of Israeli couscous on top of crunchy coleslaw or eaten by themselves with a side of hummus.
Makes 28 meatballs
1lb (454g) lean ground beef
1lb (454g) ground pork
3 tbsp thinly sliced green onion
3 tbsp tomato paste
2 tsp dried oregano
2 tsp ground cumin
½ tsp ground cinnamon
½ tsp pepper
½ tsp salt
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp cayenne pepper
1/2 cup of chopped dried apricots
3 tbsp minced fresh cilantro (or parsley)
4 tbsp white sesame seeds
3 tbsp granulated sugar
Preheat oven 400F
Place all of the ingredients into a large mixing bowl. Use your hands or a wooden spoon to mix all the ingredients, except for the sesame seeds and sugar together.
In a separate bowl mix the sesame and sugar together.
Line a cookie sheet with parchment paper.
Begin to roll your meat into golf ball sized balls (about 30g each) and place on baking sheet.
If using the coating, roll each meatball gently in the sesame and sugar coating so each meatball is evenly coated and place back on baking sheet.
Place meatballs into the oven and cook for 18min
For a printable version of this recipe click here.