Moroccan-spiced Meatballs / Marokkaans gekruide gehaktballetjes

Page 108

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(1 review)

Tags: braise meatballs minced meat

Recipe Reviews

The idea was nice, the execution had faults. My main point of critique is that it tasted slightly dull while most the ingredients (chilli, tumeric, cinnamon, ginger, cayenne, coriander) promised something else. Next time, I'd probably use the double amount of spices and fresh coriander.

Also, I very much disliked that the spinach and the lemon pieces apparently were only added for decoration, as they didn't make any difference tastewise. I can't stand this; just imagine if I've had bought a bag of fresh spinach only to find out afterwards that it was a question of pure decoration. I do enjoy visually attractive dishes, but then say so!

I enjoyed not having to fry the meatballs first, and because they were braised they didn't dry out very quickly but stayed juicy while I quickly prepared the rest of the meal. You can more or less easily halve the recipe (it's for 8-10 people, won't need that very often), but if you'd follow the recipe to the letter you'd end up with half used tins, eggs etc.

By the way, this is a Bill Granger recipe, although nothing is mentioned regarding whether the recipe has already been published elsewhere.

(edited 18th June 2014) (0) comment (1) useful  

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