Tuesday 23 June 2015

FOOD: Moroccan Meatballs (vegetarian and meat versions)

Despite there only being two adults living in our house, me and my husband, we still have to cook two completely separate meals every night. This is mainly because I'm a vegetarian and he isn't, but he also doesn't like a lot of things - like cheese, I mean who doesn't like cheese?!
It's the best. So I am constantly trying to think of meals that are easy to cook two versions of, especially as time is limited now our daughter has arrived. This Moroccan meatballs recipe was inspired by a recipe I found on the Tesco website, but I added my own touch to the recipe mainly as a result of the ridiculous number of tomatoes we had.
What you'll need:
2x red onions, chopped
2x cloves of garlic, finely chopped
1x can of chopped tomatoes
350g cherry tomatoes, halved 
6x Quorn meatballs
6x beef meatballs 
3-4 tsp Moroccan Spices
I used a ready mixed jar of spices but if you don't have that you can add:
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp ground coriander  
Handful of fresh mint, finely chopped
Handful of fresh coriander, finely chop half 
1 tbsp olive oil
Couscous, to serve 
(I used Ainsley Harriott Spice Sensation but you could use any flavour or even plain couscous) 
Wholemeal pitta bread, to serve 
Natural yogurt, to serve (optional)
What to do:
1) Pour the olive oil into a large pan, over a medium heat. Add the onions and sweat down until starting to turn translucent. 

2) Add the garlic to the onions and fry for 1 minute. Then add the halved tomatoes and cook for a further 8 minutes, until they are starting to break down. 

3) Next add the spices, all of the fresh mint and half of the fresh coriander. Keep stirring to make sure the spices don't burn. 

4) Pour in the can of tomatoes and stir well. Leave to simmer gently for about 20 minutes, until the sauce is less watery. 

5) While the tomato sauce is bubbling away you will need to cook the meatballs. Follow the instructions on the packet of meatballs you have, as it can differ. I cooked the beef meatballs in the oven and fried the Quorn meatballs on the hob. 

6) Once they are cooked you can split the tomato sauce into two (one meat and one vegetarian) and add the meatballs. Return to the hob to cook for a further 5 minutes. 

7) While that's cooking, boil the kettle to make the couscous (pour boiling water so that its just covering the couscous and leave for 5 minutes, then fluff it up with a fork) and pop the pitta bread either in the toaster or under the grill to heat up. 

8) Serve the Moroccan meatballs with the couscous, warm pitta bread and the rest of the fresh coriander. 
Do you have any other recipes that are easy to make a meat and vegetarian version of? 

Feel free to leave me a comment :) 

Helen x
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  1. I love Moroccan food and I have just found a flour mix here in France to make the Moroccan equivalent of pitta breads called batbout ... they puff up so well! #recipeoftheweek

  2. Oh wow, delicious! Thanks for linking up to #tastytuesdays x


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