Filter
Reset
Sort ByRelevance
Spicket25
Moroccan meatballs with spicy yogurt sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
But the raisins for about 10 minutes in lukewarm water. Roast the pine nuts in 0.5 tablespoon oil until light brown.
-
Make the mince with the crumbled biscuit, the egg, salt, pepper and paprika.
-
Mix the drained raisins and pine nuts through the minced meat and turn into balls of the size of a ping pong ball.
-
Heat the remaining olive oil in a frying pan and fry the meatballs on a not too high heat in about 10 minutes until tender and light brown. Turn them regularly during baking.
-
Stir in the parsley and sambal for the sauce.
-
Serve the spicy yogurt sauce separately with these balls, which can be eaten hot or cold.
Blogs that might be interesting
-
25 minLunchfish stock, fish fillet, Red pepper, yellow bell pepper, butter, spring / forest onion, flour, coconut milk, rice, crayfish,fish ragout
-
20 minSmall dishmix for pizza dough, eggplant, olive oil, sifted tomato, garlic, oregano, soft goat cheese, arugula, balsamic vinegar,plate pizza with eggplant, goat cheese and balsamic vinegar
-
20 minLunchoatmeal, seeds, pitten mix, olive oil, oregano, Parmesan cheese,oatmeal cheese crackers
-
15 minSmall dishBrussel sprout, chorizo, tomato ketchup,sprouted skewer with chorizo
Nutrition
465Calories
Sodium0% DV0g
Fat49% DV32g
Protein62% DV31g
Carbs4% DV12g
Fiber0% DV0g
Loved it