Caroline Park from Wholefood Mummy shows us how to make this simple but tasty Moroccan Meatball recipe.
500g Minced Meat of your choice – Chicken or turkey
2 tbs Rose Harissa Paste
Olive oil (splash)
1 tbs Mild Coconut Oil
For the Tahini sauce
2 tablespoonsLight Tahini
2 Cloves of Garlic
Water (luke warm)
Mix the meat, Harissa Paste, Olive Oil
Gently heat the coconut oil in a pan
Roll the meat mixture into balls (slightly smaller than a golf ball) and place in the pan. Don’t touch the meatballs until they release themselves from the pan. Then turn occasionally.
Mix the Tahini, juice from the whole lemon, garlic, a splash of luke warm water and a pinch of salt and set aside
When the meatballs are cooked, add to a bowl with some salad leaves of your choice. Drizzle the tahini sauce over the meatballs.