Moroccan Meatballs

By The Mediterranean Dish · 30 min

Ingredients

Instructions

1. Soak the toasted white bread in water or milk for about a minute, then squeeze out the liquid and return the bread to the bowl.
2. Add the lean ground beef or lamb, grated red onion, minced garlic, chopped cilantro, 3 teaspoons Ras El Hanout, ½ teaspoon ground ginger and ½ teaspoon cayenne to the bowl. Sprinkle in salt and pepper, then mix with clean hands until well combined.
3. Roll the mixture into bite-sized meatballs of about 1 tablespoon each, arrange them on a tray, cover and refrigerate for 30 minutes if you have the time.
4. Shave the carrots into ribbons with a vegetable peeler (or cut them into very thin sticks). Put them in a bowl with the orange juice, chopped mint and a good glug of extra virgin olive oil, season with a pinch of salt and pepper, toss, and refrigerate.
5. Heat a large cast iron or frying skillet over medium heat. Drizzle the meatballs with olive oil, then cook them in batches if needed, turning occasionally, for about 7 minutes until cooked through and charred.
6. Arrange the meatballs on a large platter, spread the carrot salad along the side, and add any optional fixings you like.

Summarized from The Mediterranean Dish's video. Watch it for the details.