Moroccan Meatballs
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 8hrs 30mins
-
- Serves
- 4
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- Calories
- 508
Pop the ingredients for this Moroccan casserole into the slow cooker in the morning and come home to a richly flavoured dinner. Serve with fluffy couscous.
recipe updated 10 Nov 2020
Ingredients
-
- Turkey
- 500 g
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- Tinned green lentils
- 100 g
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- Onion
- 1
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- Garlic clove
- 2
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- Ginger
- 1 tablespoon
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- Salt & pepper
- as needed
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- Egg yolk
- 1
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- Olive oil
- 1 tablespoon
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- Ground turmeric
- 1 teaspoon
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- Ground cumin
- ½ teaspoon
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- Ground cinnamon
- ½ teaspoon
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- Ground coriander
- 1 teaspoon
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- Tinned chopped tomatoes
- 400 g
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- Chicken stock
- 150 ml
Tools
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Spatula
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Wooden spoon
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Stove
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Large mixing bowl
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Slow cooker bowl
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Frying pan
Step preview
- Add turkey, tinned green lentils, salt & pepper and egg yolk to a clean large mixing bowl
- Mix
- Form into balls
- Add olive oil to a clean frying pan
- Heat
- Transfer meat to frying pan
- Brown each side
- Transfer content of frying pan to slow cooker bowl
- Retrieve frying pan
- Add onion and garlic clove to the frying pan
- Fry until softened
- Add ground turmeric, ground cumin, ground cinnamon, ground coriander and ginger to the frying pan
- Stir
- Cook in frying pan - 1 min
- Add tinned chopped tomatoes and chicken stock to the frying pan
- Season with salt & pepper
- Stir
- Heat until just boiling - medium heat
- Pour content of frying pan into slow cooker bowl
- Cook until cooked through - approx 7 hr, low heat
- Stir
- Serve